Genovese seafood and vegetable salad

Method

• Step 1
  To make salsa verde, tear bread into small pieces into the bowl of a food processor, then drizzle over vinegar. Remove yolks from hard-boiled eggs, discard whites, then add yolks to processor with remaining ingredients and a large pinch of salt. Process to a paste. Transfer to a bowl, cover, then set aside until needed. Makes 1 1/2 cups.
• Step 2
  To cook vegetables, cook potatoes in a saucepan of boiling salted water for 12 minutes or until tender. Drain. Meanwhile, cook carrots in a saucepan of boiling salted water for 6 minutes or until tender, then remove with a slotted spoon and refresh in a bowl of iced water. Add beans to pan and cook for 3 minutes or until tender. Remove with a slotted spoon and refresh with carrots in iced water. Drain. Place vegetables and oil in a large bowl, season with salt and pepper, then toss to combine.
• Step 3
  To cook seafood, place onion, bay leaf, peppercorns, lemon and 2L water in a deep frying pan and bring to a simmer over medium heat. Add fish and cook for 5 minutes or until just tender. Remove with a slotted spoon and place on a tray. Add prawns to pan and cook for 2 minutes or until they turn red. Remove with slotted spoon and place on tray. Add mussels to pan and cook for 2 minutes or until they open. Remove with slotted spoon and place on tray. Discard cooking liquid.
• Step 4
  Place a layer of toasted bread on a platter, spread with a little salsa verde, then top with vegetables and a little more salsa. Top with seafood, then finish with a spoonful of salsa. Scatter with olives and serve with torn hard-boiled eggs.