Niçoise Salad with Finely Dusted

Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.
Bring a pot of salted water to the boil, add the potatoes and cook for 10–15 minutes or until tender. Drain well and allow to cool slightly before slicing in half. Heat a generous drizzle of olive oil in a frying pan, place the boiled potatoes cut side down in the pan and fry for 2-4 minutes until golden. Set aside. Bring another pot of salted water to a simmer. Blanch the green beans for 2–3 minutes until bright and tender, then transfer to an ice bath to cool.
Boil the eggs for exactly 7 minutes, then place immediately into cold water. Peel and halve.

Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper.

To Serve

Arrange the potatoes, green beans, tomatoes, cucumber, radishes, onions and olives on a platter. Top with halved eggs and Sea Harvest fillets. Scatter the basil and dill, then drizzle with dressing.