Ingredients

1.

Mackerel, smoked
300 g
2.

Green beans (string beans), cooked from fresh
200 g
3.

Baby / Salad/ New Potatos (Raw)
400 g
4.

Raw egg
6 large
5.

Scallions or spring onions, tops only, raw
10 g
6.

Baby Gem / Cos Lettuce
200 g
7.

Celery, raw
30 g
8.

Cucumber, raw, with peel
130 g
9.

Chives Fresh Or Raw Herb
2 tbsp chopped
10.

Black olives
20 g
11.

Olive oil
2 tbsp
12.

Garlic Infused Olive Oil (Low FODMAP Safe)
1 tbsp
13.

Lemon Peel Or Zest Raw
2 tsp
14.

Red wine vinegar
1 tbsp
15.

Dijon mustard
1 tsp
16.

Salt, sea salt
0.13 tsp
17.

Black pepper
0.13 tsp

Instructions

1.
Gently scrub and rinse new potatoes to remove dirt, then dice them in half. Place in a pan with lightly salted water, ensuring they are covered. Bring to a boil and simmer until tender, about 15-20 minutes. Rinse under cold water and drain. Cut green beans in half. Steam the green beans in a steamer basket with 1 inch of water for 4-5 minutes until tender. Rinse under cold water, drain, and combine the potatoes and green beans in a large bowl.
2.
Grate the lemon zest using the small edge of a box grater. In a small bowl, combine extra virgin olive oil, garlic-infused oil, lemon zest, red wine vinegar, Dijon mustard, a pinch of salt, and a grind of black pepper. Whisk until well combined.
3.
Place eggs in a pan of cold water, just covering the tops. Set over medium heat. Once the water starts to boil, set a timer for 6 minutes. Rinse under cold water to stop cooking. Use a teaspoon to peel the shell. Cut the eggs into quarters and set aside.
4.
Finely dice the green ends of the scallions, discarding the white ends. Finely dice the celery, cucumber, and chives. Add the scallions, celery, cucumber, and chives to the potatoes and green beans. Dice the baby gem lettuce, flake the mackerel, and add black olives and diced eggs to the bowl.
5.
Drizzle the dressing over the salad and toss to coat. For best results, chill in the fridge for a couple of hours before serving.