METHODPre-heat your oven to 220°C/200°C Fan/Gas Mark 7
Line a large baking tray with baking paper and add the potatoes, the garlic (reserve half a clove for the dressing) and drizzle over 2 tbsps. of olive oil. Season with lots of salt and pepper and mix well.
Roast for 30-40 minutes (turning halfway) until they are looking golden brown.
In the meantime, make the dressing. On a chopping board, roughly chop the anchovies and the peeled, half clove of garlic. Add the lemon zest and then use the back of a large knife to squash and blend them into a smooth paste. (This can also be done in a mortar and pestle).
Transfer the paste to a bowl / jug and add the extra virgin olive oil, the lemon juice and a good grind of black pepper. Whisk everything well and give it a little taste to see it needs any salt (the anchovies are salty so it may not). Leave to one side for the flavours to develop further.
Season the salmon, broccoli and cherry tomatoes and drizzle with the last tbsp of oil and rub together carefully to coat.
Once the potatoes have had their time and are looking golden brown, remove them from the oven, turn them again and then add the salmon, broccoli and tomatoes to the tray too.
Roast for another 20-25 minutes, turning the broccoli halfway through.
Put some water onto boil in a small pan. Once the water is boiling, carefully add the eggs and cook for 6 minutes for a rich, runny yolk or longer if you prefer hardboiled. Drain and cover in cold water as soon as the time is up, to stop them cooking further.
Remove the tray from the oven once everything is ready. As the salmon and vegetables will give off a little liquid (which will add to the flavour!), remove these from the tray and put the potatoes back in for 10 minutes to crisp up as you prepare the rest of the salad.
Carefully peel the eggs and then to serve, arrange the gem lettuce leaves onto each plate and flake the salmon and pile on top. Add the broccoli and tomatoes, a few olives and the potatoes. Spoon over the dressing, top with the sliced egg and enjoy!
Serves: 2
Preparation: 55 mins
Cooking: 80 mins
FOR THE SALAD
2 Albert Bartlett Original Rooster Potatoes (approx. 400g) - (skin on, washed well & chopped into 2cm even chunks)
2 Fillets of Salmon
2 Free Range Eggs
4 Cloves of Garlic - (Smashed with skins on - Keep 1/2 for the dressing)
100g Tender stem Broccoli
Handful of Cherry Tomatoes
Handful of Green Olives
1 Gem Lettuce - (Separated, Washed & Dried Well)
3 tbsp Olive Oil - (2 for the Potatoes, 1 for the Salmon & Broccoli)
Salt & Black Pepper
FOR THE DRESSING
5 tbsp Extra Virgin Olive Oil
2 Anchovy Fillets
1/2 Clove Garlic (from above)
Zest of 1/2 Lemon
2 tbsp Lemon Juice (approx. 1/2 lemon)
Black Pepper
Salt (if needed)