Salade Nicoise

Preheat the oven to 200°C.

Heat a griddle pan and prepare the vegetables by slicing the courgettes diagonally and grilling briefly in the pan. Place the peppers and red onion in a roasting tray. Drizzle with olive oil and season with salt. Roast until nicely singed and caramelised. Blanch the beans and asparagus tips in salted boiling water for 2 minutes, then drain and refresh in ice-cold water.

Boil the baby potato halves until tender, then drain and, to the still hot pot add olive oil, a pinch of salt and the pesto. Pop the lid back on the pot and gently shake the potatoes around until everything is well coated.Boil the eggs for 4 to 5 minutes in boiling water, then cool under cold water, remove the shells and slice in half lengthways.

Drizzle extra virgin olive oil over the tuna and coat the flesh with the NoMU Provencal Rub. Season with salt and pepper. Heat a non-stick griddle pan until smoking hot, add the tuna fillets and cook, undisturbed for 2 minutes on each side. Remove and leave to rest. Dip the lemon halves, sliced-side down into the sugar then place in a hot griddle and cook until sticky and caramelised (a minute or two).

Place some lettuce and ripped on each plate. Scatter the olives, tomatoes, courgettes, peppers, onions, beans and asparagus tips over the leaves. Place three pesto potatoes halves and three egg halves on each plate and position the anchovies on the side of the plate. Top with a fillet of seared tuna and drizzle with salad dressing (please see vinigarette in Recipe Mailer #5). Add a final grind of pepper, a sprinlking of choppes parsley and garnish with the caramelised lemon.

Serves 4