Salade Niçoise Recipe - Great British Chefs

Ingredients

• 450g of tuna tinned in olive oil, ethically sourced
• 8 salted anchovies, excess salt rinsed off
• 20g of black olives
• 4 free-range eggs, soft-boiled
• 8 radishes, cut into quarters
• 400g of cherry tomatoes
• 200g of salad leaves
• 1 bunch of spring onions, finely sliced
• 2 heads of baby gem lettuce
• 1 celery stick, sliced
• 1/2 cucumber, sliced
• 1/4 bunch of chives
• 500g of courgettes
• 1 garlic clove
• 1 bunch of basil
• 1/2 bunch of parsley
• 40g of olive oil
• 10g of sherry vinegar
• 90ml of extra virgin olive oil
• 40g of cherry tomatoes
• 30ml of balsamic vinegar
• salt
• black pepper
• crusty bread