With Mike Press Pinot Noir Rosé

As the weather starts to warm up and the smell of spring is in the air, warm salads like this are a go to for us. Paired with a chilled glass of our new 2020 Pinot Noir Rosé, it’s a wonderful match you’ll go back to again and again.

Ingredients
240 g salmon fillet
olive oil
200 g new potatoes
100 g green beans
2 large free-range eggs
1 soft round lettuce
1 handful of black olives (stone in)
4 ripe plum tomatoes
1 clove of garlic
3 tablespoons extra-virgin olive oil
1 lemon
1 teaspoon Dijon mustard

Directions

1. Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes.
2. Remove from the pan and set aside to cool, then flake into chunks.
3. Halve the new potatoes and boil with the beans until tender, then refresh in cold water.
4. Cook the eggs in a pan of boiling water for 6 minutes to hard-boil, then remove, peel and quarter.
5. To make the dressing, peel and finely chop the garlic, then combine in a large bowl with the extra virgin olive oil, lemon juice, mustard and a pinch of salt and pepper.
6. Add the lettuce leaves to the dressing with the potatoes, beans, and olives. Cut the tomatoes into wedges, add to the bowl, then toss to coat.
7. Divide between 2 bowls and top each with the egg quarters and flaked salmon.

Thanks to JamieOliver.com for the recepie and image.