Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a medium saucepan of water to the boil for use in Step 2.

Washing Instruction

Wash your hands, plum tomatoes and potatoes well. Rinse your baby gem lettuce and wild rocket thoroughly and drain on paper towel.

Gino's Tip

Alternatively you can shock your cooked eggs in a bowl of ice water.

Step 1 - Roasted Haddock, Potatoes and Tenderstem

Cook your diced potatoes in a large saucepan of salted boiling water for 10-12 minutes until tender, drain through a colander, drizzle with olive oil and season to taste. Reserve to serve. Season your haddock lightly with salt and pepper, toss your halved tenderstem broccoli in your reserved mixing bowl with olive oil salt and pepper. Place your tenderstem broccoli in the oven for 6 minutes, then add your haddock and pop back into the oven for 8-10 minutes until your tenderstem broccoli and haddock is cooked.

Step 2 - Boiled Eggs

Once your water in your medium saucepan has come to the boil, add your eggs, cook for 7-8 minutes. Remove your eggs from your boiling water place into a bowl and run them under cold tap water until they are cool to the touch. Peel them while submerged in water and reserve to serve.

To Serve

Toss together your potatoes, tenderstem broccoli, quartered black olives, diced plum tomatoes, shredded baby gem lettuce and picked wild rocket, drizzle with olive oil and season lightly with salt and pepper. Divide your niscoise amongst your servings, top with your roasted haddock, boiled eggs and DailyDish Lemon and Coriander Dressing.