Blackened salmon nicoise

Ingredients (Serves 4)

• 4 salmon fillets, each weighing 175g/6oz
• 2 tbsp oil
• 1 sachet Discovery Cajun Seasoning or Fajita Seasoning
• 300g/11oz French beans, trimmed and lightly cooked
• 4 vine tomatoes
• 4 hard-boiled eggs, shelled and quartered
• 1 large red onion, peeled and cut into wedges
• 12 pitted black olives, thinly sliced
• Olive oil and lemon juice for drizzling
• Salt and freshly ground black pepper

Coat the salmon lightly in oil and sprinkle over the Cajun or Fajita Seasoning to taste. Cook over hot barbecue coals or on a preheated griddle pan for 10 minutes until the salmon is lightly blackened and cooked, turning halfway through.

Meanwhile, mix the French beans, tomatoes, hard-boiled eggs, onion wedges and black olives in a large serving bowl. Drizzle with olive oil and lemon juice and season well. Heap onto 4 plates or bowls and serve topped with the blackened salmon.