Dean Edwards pays homage to Cannes serving up a tasty salmon nicoise salad on Lorraine.

The ingredients are: 12 plum tomatoes, halved, 2 cloves garlic ,crushed, 30ml balsamic vinegar, 1 tbsp olive oil, plus extra for frying, 2 skinless salmon fillets, 200g green beans, 4 medium eggs, 300g new potatoes (Jersey royals), 3 little gem lettuce and 50g black olives, pitted.

For the dressing: 50ml extra virgin olive oil, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, ½ clove garlic, crushed and Small drizzle honey.