400ml Always Fresh Extra Virgin Olive Oil
200ml Riviana White Wine Vinegar
50g fresh chopped dill
sea salt and freshly ground black pepper, to taste
2kg baby potatoes, unpeeled
500g Garden Supreme IQF Whole Baby Beans
500g small cherry tomatoes
500g mesclun salad or cos lettuce leaves
1kg Ocean Supreme Red Salmon, skin and bones removed
200g Riviana Whole or Pitted Kalamata Olives
10 soft boiled eggs, peeled
extra dill leaves, for garnish
Shake Always Fresh Olive Oil, Riviana White Wine Vinegar and chopped dill together in a jar and season.
Boil potatoes until tender and cut into halves or quarters. Boil the Garden Supreme Baby Beans for 2-3 minutes, drain and refresh.
Arrange layers of 50g salad leaves, 200g potatoes, 50g beans, 50g tomatoes, 100g Ocean Supreme Salmon pieces and 20g Riviana Olives onto each serving plate. Drizzle with 60ml dill dressing. Top with a broken open egg and garnish with extra dill and pepper.