Mackerel pasta salad Niçoise-style

Method

1. To make the salad, bring a large saucepan of heavily salted water to the boil. Add the green beans and cook for 2–3 minutes, or until just tender and bright green. Remove with a slotted spoon and refresh briefly under cold water.

2. Add the pasta to the same saucepan and cook according to the packet instructions. Drain and run under cold water to cool the pasta.

3. To make the dressing, put the oil, mustard, vinegar, garlic and salt in a large bowl. Season with black pepper and whisk until well combined.

4. Add the cooked and cooled pasta to the bowl with the dressing and toss to coat. Add the green beans, capers, cucumber, onion, tomatoes, olives and cannellini beans. Toss gently until evenly mixed.

5. Gently fold through the mackerel and parsley. Season with salt and pepper.

6. If serving with the eggs, bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for fully set. Drain and transfer to cold water to cool, then peel and cut each egg in half. Arrange the egg halves over the salad just before serving.