Here, the French Nicoise salad is served as a filling for a spring tart.
- To make marinade, combine mustard, soy sauce, sugar and 2 tablespoons water in a saucepan over medium heat. Bring to the boil, then simmer for 2 minutes or until sugar dissolves. Cool.
- Combine fish and marinade in a bowl. Refrigerate for 30 minutes to marinate.
- Meanwhile, to make Niçoise salad, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until almost tender. Add beans and cook for a further 3 minutes or until the vegetables are tender. Drain, then refresh beans in iced water and cool potatoes.
- To make tart shells, preheat oven to 200C. Line a large oven tray with baking paper. Cut pastry into 4 squares and place 5cm apart on the tray. Using a small knife, score a 1cm border on each square. Lightly beat 1 egg, then use to brush pastry. Using a fork, prick pastry inside border. Bake for 12 minutes or until golden and puffed. Cool slightly. Press on centre of squares to deflate.
- Cook remaining eggs in a saucepan of boiling water for 6 minutes for soft-boiled. Drain. Refresh in iced water.
- Preheat a barbecue to medium–high. Drain fish, discarding the marinade. Cook for 4 minutes each side or until just cooked. Rest for 5 minutes, then break into large flakes.
- Cut the beans in half lengthwise and the potatoes into wedges. Combine the vegetables with olives, onion, anchovies, basil, lemon juice, oil and fish in a bowl. Season with salt and pepper.
- Place salad in tart shells. Peel eggs, then break in half and place on top of tarts. Serve with tomatoes.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set