Ingredients

Method

First lets prepare all the ingredients.

Place the new potatoes into a saucepan with salted water and bring to the boil then simmer for 12-15 minutes or until tender and cooked. Halve the potatoes and set aside.

Quarter the hard boiled eggs and set aside.

Place the green beans in a saucepan full of boiling water, season with salt and bring to the boil. Cook for 5 minutes on a medium heat then once cooked, drain and plunge into cold water to stop them from cooking and to keep their green vibrancy.

Remove the seeds and the white pith from the inside of the red pepper and slice the pepper finely.

Cut the tomatoes into eighths.

Halve the anchovy fillets lengthways.

Drain and coarsely flake the tuna.

Slice the basil leaves.

Slice the garlic clove in half and rub a shallow bowl with the inside of the peeled clove of garlic to flavour the dish.

Arrange the tomatoes, pepper, celery, cucumber, potatoes, spring onions and green beans. Garnish the top with the quartered hard boiled eggs and scatter the tuna flakes, olives, and anchovies. Season the salad with salt and pepper. Scatter the basil over the top.

Mix the olive oil and lemon juice and drizzle over the salad and serve.