Reflecting the wonderful fresh ingredients we enjoy in summer, a salade nicoise looks incredibly fashionable for the amount of effort required to prepare it.

Ingredients

• 500 grams baby new potatoes
• 1 buttercrunch lettuce, washed and shaken dry
• 250 grams green beans, blanched
• 3 tomatoes, sliced or diced
• 2x 185- gram cans tuna in oil or water, well-drained
• 3-4 hard-boiled eggs, peeled
• 1 handful black olives
• a few capers
• 4-5 anchovies, well-drained

Dressing

• 2 tablespoons chopped fresh basil
• 1 teaspoon wholegrain mustard
• ½ cup your favourite vinaigrette

Method

1. Gently boil potatoes until tender. Cool and halve.
2. On a platter, arrange the leaves from the lettuce, scatter over green beans and potatoes and tomatoes.
3. Flake the cans of tuna over the salad. Halve the hard-boiled eggs and arrange on top.
4. Finish with olives, capers and anchovies and drizzle with the dressing just before serving.
5. Dressing
6. Combine the fresh basil and wholegrain mustard with your favourite vinaigrette.