Ensalada Murciana (Tomato Salad with Salt Cod and Olives)

• 2 Egg
• 120 g Salted cod, boneless if possible
• 450 g Tomato, ripe
• 1 small Yellow onion
• 80 g Black pitted olives
• 3 tbsp Extra virgin olive oil
• 1 ½ tbsp Sherry vinegar
• ¼ tsp Fine sea salt
• ¼ tsp Black pepper
• 10 g Fresh flat-leaf parsley

1. Put the eggs in a saucepan, cover with cold water, and bring to the boil. Reduce to a gentle boil and cook for 10 minutes, then cool under cold running water and peel.
2. Rinse the salted cod briefly, then put it in a bowl of cold water for 5 minutes to take the edge off the salt. Drain well, pat dry, and flake into bite-sized pieces, checking for any bones.
3. Cut the tomatoes into wedges and thinly slice the onion. Add both to a mixing bowl with the olives and flaked cod.
4. Whisk the olive oil and sherry vinegar with the fine sea salt and black pepper, then pour over the salad. Toss gently and taste, adding a touch more fine sea salt only if needed.
5. Slice the eggs and arrange over the top, then finish with the parsley. Chill for 10 minutes, or serve at cool room temperature.

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