Seagars at Oxford

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Compost Pail

This is great, you can have an attractive Compost bin ...

Ingredients

4 eggs, hard boiled
1 handful French beans, topped and tailed
2 roasted red peppers (Kato brand, vacuum-packed in olive oil)
1 cup black olives, stoned
2 cups (approx) cherry tomatoes, halved
smoked fish fillets (approx 2 cupfuls)
1 small iceberg or cos lettuce, washed and shaken dry
<p><b>Dressing:</b>
2 spring onions, finely chopped
1 teaspoon red-wine vinegar
1 teaspoon clear honey
large pinch mustard powder
2 tablespoons flat-leaf parsley, freshly chopped
1 tablespoon marjoram, freshly chopped
6 tablespoons olive oil

Method

Peel off shells and quarter the eggs. Blanch the beans for 2 minutes and drain, cutting any large beans in half so that they are easier to eat. In a large bowl carefully mix together the eggs, beans, peppers, olives and tomatoes. Skin and coarsely flake the fish fillets and add to the bowl. Tear any large lettuce leaves and arrange in a serving bowl.

Spoon the smoked fish/vegetable mixture on top. Put all the dressing ingredients together in a screw-topped jar with salt and freshly ground black pepper. Screw on the lid and shake until well emulsified, drizzle over the fish mixture and toss together gently.