• Preheat your oven to 200°C / 400°F (fan forced).
• Place the baby potatoes into a large pot, cover with water and bring to the boil. Simmer for around 15–20 minutes, or until tender when pierced with a knife. Drain well.
• Transfer the potatoes to a large baking tray or cast iron pan. Gently crush each potato. Drizzle with a generous amount of olive oil, season well with sea salt and pepper, and roast for 30 minutes, or until golden and crisp.
• While the potatoes are roasting, place the eggs into the same pot you boiled them in, cover with water and bring to the boil. Once boiling, cook for around 10 minutes for firm yolks. Remove and set aside.
• Trim the green beans and steam for a few minutes until just tender but still crisp (about 2-3 minutes). I again used the same pot in the base of my double boiler (placed over the boiling eggs). Rinse the beans under cold water to stop the cooking process and set aside.
• Around 8-10 minutes before the potatoes are ready (so at the 20 min mark), rub the salmon fillets with olive oil, season well and place on a baking tray skin down. Add to the oven and bake until just cooked through.
• To make the dressing, combine all ingredients in a small jar or bowl and mix well until emulsified.
• Place the lettuce, tomatoes, olives and green beans onto a large serving platter. Add the slightly cooled potatoes and flake over the salmon. Peel and halve the eggs and arrange over the salad.
• Drizzle with the dressing just before serving and serve immediately.

Short cut

• Simply slice the boiled potatoes and serve with canned tuna or salmon.