Nicoise style salad

SERVES 4

For the dressing:

6 tbsp extra virgin olive oil

3 tbsp white wine vinegar

2 garlic cloves, finely grated or crushed through a press

1–2 tsp Dijon mustard

1 cup (125g) frozen fava beans or baby lima beans

2 x 6oz (175g) cans tuna in olive oil, drained

10 cherry tomatoes, halved handful of flat-leaf parsley, finely chopped

bunch of fresh chives, finely chopped

12 black olives, pitted

12 salt-packed anchovies, rinsed, or flat anchovies in oil, drained

1 head of crisp lettuce, such as romaine, leaves separated

2–3 scallions, thinly sliced

sea salt and freshly ground black pepper

Method:

1 First, make the dressing. Put all the dressing ingredients in a screw-top jar, season well with salt and pepper, cover with the lid, and shake to blend.

2 Cover the beans with hot water and let stand for 5 minutes. Drain

3 Put the tuna and tomatoes in a bowl, and drizzle with half the dressing. Sprinkle in half of the fresh herbs, and season with salt and pepper. Toss together. Add the beans, olives, and anchovies, and mix gently.

4 Line a bowl with the lettuce leaves, and arrange the tuna mixture on top. Drizzle with the remaining dressing, and sprinkle with the remaining herbs.

Variations:

Add some cooked green beans, some boiled new potatoes, and a few hard-boiled eggs, shelled and quartered.

Nicoise style salad