Ingredients
- 225g/8oz Baby new potatoes, scrubbed
- 225g/8oz Thin French beans, tails snipped
- 2 tbsp Sunflower oil
- 275g/10oz Sustainable tuna steak
- 225g/8oz Cherry tomatoes
- 16 Quails eggs, hard boiled, peeled and halved
- 8 Anchovy fillets
- 20 Black olives
- Frilly leaves
- Finely chopped fresh parsley
- For the dressing:
- 1 heaped tsp Grey Poupon Dijon Mustard
- 1 tbsp White wine vinegar
- 4 tbsp Olive oil
- Salt and freshly ground black pepper
Description
Classic Salad With A Sophisticated Twist, Perfect For A Light Lunch - Or A Summer Picnic.
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