Hot Smoked Salmon Niçoise

Make a quick dressing by whisking olive oil, red wine vinegar, sugar, Dijon mustard and season.

In a large mixing bowl add the mixed leaves, jersey royals, green beans and lentils, pour over half the dressing and mix well.

Transfer the salad to a bowl. Scatter over the cherry tomato halves, black olives and hot smoked salmon. Top with the perfect soft poched egg and finish with chopped parsley.