Nicoisesque

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 
• Celtic 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