Smoked mackerel niçoise salad

Method

1. Put the eggs in a small pan of cold water. Bring to the boil, cook for 4-5 minutes, then plunge into cold water. Cool the eggs, then peel and halve.
2. Meanwhile, put the potatoes in a second pan of cold salted water, bring to the boil and simmer for 10 minutes or until tender, adding the beans for the last 2 minutes of cooking. Drain and refresh the beans in cold water. Leave the potatoes until cool, then slice into halves (or quarters if large).
3. Whisk together the vinegar, mustard, garlic and olive oil in a small bowl with salt and pepper until emulsified into a dressing for the salad.
4. Toss together the potatoes, beans, olives, lettuce and half the dressing. Divide between 2 plates, then add 1-2 eggs and a mackerel fillet (flaked, if you like) to each. Sprinkle over the parsley and serve with the rest of the dressing on the side (or keep for another day).