Beetroot Salad Niçoise | Florette Salad | Crafted by Nature, Perfected by Florette

Ingredients

• 2-3 whole Florette cooked beetroot, cut into wedges
• 1 bag Florette Crispy
• 1 tin good quality tuna, drained
• 3 eggs
• 75g fine green beans
• 1-2 vine tomatoes, diced
• 5cm piece cucumber, diced
• ½ red pepper, thinly sliced
• 12 black olives
• few sprigs fresh flat-leaf parsley
• ½ lemon, cut into wedges
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• ½ clove garlic
• good pinch sea salt
• few basil leaves