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Nicoise Salad by Lee Holmes

Serves 4

2 eggs boiled and cooled

2 cups English spinach salad Leaves

200g steamed crispy green beans

2 vine ripened tomatoes cut to wedges

1 large can tuna in spring water

2 TBS extra virgin olive oil

2 TBS lemon juice

Ocean sea salt

1 cup small black olives

8 anchovy fillets split lengthways

Peel the boiled and cooled eggs and then cut into quarters

Wash and dry salad leaves and let stand for a few moments

At this point make up dressing with lemon and olive oil place in jar and shake

Arrange the lettuce on a serving plate, and scatter the green beans, tomato, anchovies and olives around

Tuck the tuna and eggs in and carefully toss to mix together

Finish with olive oil, lemon and sea salt

Serve immediately