Prep Time: 15 minutes        |        Cook Time: 45 minutes        |        Serves:  4

Ingredients

• 550g baby white potatoes
• 3 tbsp The Olive Tree extra virgin olive oil
• 300g green beans, trimmed
• 200g baby truss tomatoes*  
  
• 4 The Fishmonger fresh salmon fillets  
• 4 Lodge Farms free range eggs, boiled with soft centres.  
• 80g Deli Originals kalamata olives, roughly chopped
• Handful parsley leaves
  
• Lemon wedges, to serve

Method

1. Preheat oven to 180°C (or 160°C fan-forced). Wash and cut potatoes into ½cm slices and place on a large baking sheet. Add 2 tablespoons of oil, season well and toss to coat. Spread into a single layer and bake for 30 minutes.
2. Meanwhile, boil the beans for 2 minutes. Drain and set aside.
3. Add green beans, tomatoes and salmon to the tray, keeping everything in a single layer. Drizzle with remaining olive oil, season well and bake for a further 10 minutes or until salmon is cooked to your liking.
4. Top with egg halves, scatter with olives and parsley and serve with lemon wedges.

Tip:   You can use any variety of potato.

Optional: Sweet tomatoes such as sugar bite, bellino or cherry truss would all work well.