salade niçoise

serves 4 as a starter

4 waxy potatoes

1 tablespoon olive oil

200 g small green beans, halved

300 g canned tuna in oil, drained

200 g green lettuce leaves

150 g cherry tomatoes, halved

20 black olives, pitted

2 tablespoons capers

3 hard-boiled eggs, cut into wedges

8 anchovies

vinaigrette

1 garlic clove, crushed

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon lemon juice

125 ml olive oil

Cook the potatoes in boiling salted water for 15 minutes or until just tender. Drain, cut into small cubes and place in a bowl. Drizzle with the olive oil and toss well. Cook the green beans in boiling salted water for 3 minutes, then drain and refresh under cold water. Keep on one side.

To make the vinaigrette, whisk together the garlic, mustard, vinegar and lemon juice. Add the oil in a thin steady stream, whisking until smooth.

Put the tuna in a bowl and separate into large chunks with a fork. Cover the base of a serving dish with the lettuce leaves. Scatter the potatoes, beans, tuna, tomatoes, olives and capers over the leaves, pour the vinaigrette over the top and decorate with the egg and anchovies.