Salade Niçoise

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 large eggs

100g fine green beans

200g sunblush tomatoes (in seasoned oil)

100g sliced pitted black olives

1 x 225g jar or can of tuna

250g torn iceberg lettuces

4 teaspoons extra virgin olive oil

juice of ½ lemon

½ teaspoon Maldon sea salt flakes

½ teaspoon sugar

1 handful fresh basil leaves

Optional:

40 grams croutons

1 handful baby new potatoes

Directions

Put the eggs in a panful of cold water, bring to the boil for 7 minutes. 3 minutes in, add the beans.

Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too.

Mix the tomatoes and their oil with the sliced olives.

Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, leaving the juices in the bowl.

Add drained tuna and the beans to the dish.

Using the reserved juices left in the tomato mixture's bowl, make the dressing: whisk in the olive oil, lemon juice, salt and sugar and pour over the salad.

Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons and basil leaves.