Salade Nicoise

Mix the oil, vinegar, mustard, garlic and seasoning in the base of a large salad bowl

Cook the French beans and potatoes in separate pans of boiling salted water until just tender.

Drain and add to the bowl with the lettuce, tuna, anchovies, olives, tomatoes, spring onions and capers

Toasted pine nuts in a small frying pan until lightly browned just before serving

Sprinkle them over the salad while still hot, add the eggs and toss all the ingredients together. Serve with chunks of hot French crusty bread