Fish skewers with nicoise-style salad

To make salad, place eggs in a medium saucepan. Cover with water. Bring to boil. Boil for 4 minutes. Drain. Refresh in a bowl of iced water until cool. Peel and quarter.

Cook beans in a saucepan of boiling water for 1 minute. Drain. Rinse under cold water. Drain well. 

Place beans in a bowl with remaining salad ingredients. Gently toss to combine.

To make dressing, combine all ingredients in a small jug. Whisk well.

Cut fish into 3cm pieces. Thread evenly onto 8 metal skewers. Brush all over with oil.

Heat a non-stick frying pan over a high heat. Add skewers in two batches. Cook for about 1 to 2 minutes on each side, or until just cooked through. Remove from heat.

Place salad on serving plates, drizzle over the dressing. Top with the egg quarters and the fish skewers.