Oat Fish Fingers

1 box 400 g Sealord Oat Fish Fingers
2 eggs, hard-boiled
2 cup green beans
1 tbsp SIDS LOW SUGAR RASPBERRY VINAIGRETTE
salt to taste
1 cup fresh basil leaves, chopped
4 cups potatoes
4 tomatoes, chopped
2 tbsp rice bran oil

Pre heat oven to 200oC. (220oC fan forced)
Cook Sealord Oat Fish Fingers as per cooking instructions. Cook potatoes and then slice.
In a small saucepan, place the eggs and then bring water to the boil. Boil covered for 8 minutes then drain the water. Steam the beans and in a large bowl, combine the beans, potatoes, sliced egg, tomato and basil.
Divide the fish fingers and salad between four plates and top with SIDS LOW SUGAR RASPBERRY VINAIGRETTE.