Salmon Fish Finger Nicoise

Ingredients

• 4 eggs cooked and cut in 4
• 600g of new potatoes
• 200g of Birds Eye green beans
• 12 Birds Eye Salmon Fish Fingers
• 90ml of olive oil
• 2 tbs of red wine vinegar
• 2 tbs of chopped fresh parsley
• 20 cherry tomatoes
• 1 small red onion, thinly sliced
• 100g of pitted black olives

To Prepare

• 1 Place eggs in a pan of cold water bring to boil and simmer for about 4min. Run under cold water

• 2 Place potatoes in a pan of water bring to boil reduce heat and simmer for about 12mins

• 3 Remove the potatoes and refresh under cold water. Add the green beans to the pan of water and cook for about 5mins

• 4 Place the Birds Eye Fish Fingers under the grill, turning occasionally for about 12mins or until golden brown

• 5 Mix the oil, vinegar and parsley in a small bowl, toss the beans, tomatoes, onion and olives in the oil

• 6 Place on a plate, top with eggs and fish fingers

At a glance nutrition

• Approx per serving
  Energy	640Kcal
  Fat	38g