Annie Bell's Salmon Niçoise

Preheat the oven to 150C/130C fan/300F/gas 2. Lay out the tomatoes on a baking sheet cut-side up, season with salt and a little sugar, scatter over the thyme and drizzle with olive oil. Roast for 11&#8260,,2 hours until semi-dry, then loosen them and leave to cool.

Heat a large nonstick frying pan over a medium-high heat. Season the salmon fillets and fry for 3-5 minutes each side depending on their thickness, until golden and crusty on the outside and just cooked through – there should be a slight give when you press them.

Transfer to a plate, leave to cool and then break into pieces. Add the eggs to a pan of boiling water and boil for 7 minutes, then drain the pan, refill with cold water, leave the eggs to cool and then shell and quarter.

At the same time, trim the beans and halve if desired. Add them to a pan of boiling water and cook for 3-4 minutes until just tender, then drain into a sieve and refresh under cold water.

When ready to serve, toss the rocket leaves with the beans and a little oil. Layer the rocket and beans, salmon and tomatoes, with the eggs on top and around, and finish with the anchovies and olives. Accompany with lemon wedges.