Smoky Mackerel Niçoise Salad

Boil a kettle 

Cut the potatoes (skins on) into large, bite-size pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10 min or until fork-tender

Re-boil a kettle

Add the eggs to a pot of boiled water with a pinch of salt over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 8 min for perfect, mid-boiled eggs

Once done, cool the eggs by running them under cold water for 3 min

Tip: cooling the eggs completely makes them easier to peel

Meanwhile, chop the green beans in half

Rip the red gem lettuce into rough bite-size pieces

Chop the black olives roughly

Cut the baby plum tomatoes in half

Once the potatoes are nearly fork tender, add the chopped green beans to the pot and cook for a further 3-4 min or until tender with a slight bite

Once done, drain and return to the pot

Add a generous drizzle of olive oil with a pinch of salt and pepper to the potatoes and beans and mix to combine

Meanwhile, combine the red wine vinegar and dijon mustard with 3 tbsp [6 tbsp] olive oil and a pinch of salt and pepper in a small bowl

Peel the garlic and grate it into the bowl (not a fan of raw garlic? Go easy!) - this is your french dressing

Peel and quarter the cooled eggs

Peel the skin from the smoked mackerel and discard

Break the smoked mackerel into rough, bite-size pieces