Serves 6


225g new potatoes, small
225g tomatoes
200g fine green beans
4 handfuls of flat leaved parsley
4 spring onions
1 cos lettuce
1 red pepper
1/2 cucumber
115g of pitted black olives
200g tin tuna chunks in oil
100g anchovy fillets, drained, rinsed and chopped in half
3 eggs


3 tablespoons linseed oil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, crushed
Sea salt and ground black pepper

Cook the green beans in boiling water for 2 minutes, drain and cool. Add the potatoes to boiling water and simmer until just tender. At the same time boil the eggs in a separate pan for 11 minutes. While these are cooking shred the lettuce leaves and place at the bottom of a large salad bowl. Chop the spring onions and sprinkle over the lettuce. Slice the cucumber lengthways and then in to small chunks. Deseed the pepper and cut in to thin strips. Add to the bowl. Drain the tuna and add half to the bowl together with half the anchovies and half the olives and half the parsley. Drain the eggs and immerse in cold water. Cut the potatoes in to chunks or halves and add to the bowl together with the green beans. Make the dressing by crushing the garlic and adding to the oils and balsamic vinegar. Add sea salt and black pepper to taste. Pour the dressing on to the salad and mix well. Shell the eggs and cut in to quarters. Add the remaining tuna. Arrange the eggs and the remaining olives, anchovies and parsley on top of the salad.