2019-05-01+The+Australian+Womens+Weekly

MAY 2019 | The Australian Women’s Weekly 171

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1 Preheat the oven to 180°C (160°C fan-forced). Line 2 oven trays with

baking paper.

2 Place eggs in a small saucepan; cover with cold water. Bring to the boil;

remove pan from heat. Stand the eggs in the pan for 5 minutes. Drain; then

rinse eggs under cold water until cool enough to handle. Peel eggs.

3 Cook potatoes in same small saucepan of boiling salted water for 10 minutes

or until tender. Remove from the water with a slotted spoon. Add beans to the

pan; boil for 2 minutes or until bright green. Drain; cool.

4 Place salmon fillet, skin-side down, onto one of the oven trays. Brush with

half the oil and season with salt and pepper. Place tomatoes on tray with

salmon. Place the cavolo nero on the remaining tray; drizzle with the

remaining oil. Roast both trays for 7 minutes.

5 DRESSING Whisk mustard, vinegar, oil and egg white in a medium bowl.

Season to taste. If dressing is too thick, add a little water.

6 Halve the potatoes; quarter the eggs. Place potatoes, beans, tomatoes,

olives and basil in a bowl. Season and mix together.

7 Spoon the salad and egg onto the salmon and drizzle with the Dressing.

Not suitable to freeze or microwave.

SERVES 4 TO 6 PREP AND COOK TIME

35 MINUTES

3 eggs

150g small potatoes

150g baby green beans

720g salmon fillet, skin on and

pin-boned

2 tablespoons extra virgin olive oil

130g cherry or grape tomatoes,

halved

1 bunch (300g)

cavolo nero, trimmed,

rinsed

½cup (60g) black olives

½bunch basil, leaves picked

DRESSING

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

⅓cup (80ml) extra virgin olive oil

1 egg white, optional

MICHAEL MOORE

Roasted salmon and

baby niçoise salad

Protectyourvision

• eat for your eyes
  The food we eat plays an important
  role in our health, especially our eye
  health, something that many people
  take for granted and yet overwhelmingly,
  Australians nominate eyesight as the
  most precious of their senses.
  Evidence now exists that shows
  enjoying a diet rich in vegetable nitrates


• found in dark green leafy vegetables
  and beetroot – along with fresh fruit
  daily, oily fish two or three times a
  week and a handful of nuts once a
  week, can reduce the risk of developing
  age-related macular degeneration
  (AMD), which is the leading cause of
  major vision loss in Australia. One in
  seven people over the age of 50 have
  some signs of the disease.
  The risk of getting AMD, which
  destroys the centre part of the retina
  known as the macula and provides
  your sharp central vision, increases
  with age and if you have a direct
  family member with the disease like
  I do, your risk rises to 50 per cent.
  May is Macula Month and to help
  raise awareness of how to protect your
  vision by eating for your eye health,
  some of Australia’s leading chefs have
  created these yummy recipes.

Consult your optometrist every two

years for a macula check. You can also

self-monitor your eyesight between

appointments with a free Amsler Grid,

available from the Macular Disease

Foundation Australia by calling the

national helpline on 1800 111 709 or

emailing [email protected].

Eat for health

Ita Buttrose

PATRON, MACULAR DISEASE

FOUNDATION AUSTRALIA