SALADE NICOISE

There are millions of versions of this much-loved and typically Mediterranean salad. Pour a glass of chilled white wine and you’re in the South of France.

Serves 4

4 eggs

250g (9oz) broad beans, podded, or 200g (7oz) green beans

8 medium tomatoes, or 16-20 cherry tomatoes, at room temperature

½ large cucumber

½ red pepper

½ green pepper

½ red onion

A small bunch of basil, leaves only

30g (1oz) can of anchovies

For the dressing

4tbsp olive oil

1tbsp red wine vinegar 1 garlic clove, crushed Salt and black pepper

Put the eggs in a small saucepan and cover with water. Bring to the boil, then simmer for 6 minutes. Drain and plunge them into iced water (or run under a cold tap) until cool, then peel. If using broad beans, blanch them for 2 minutes, then refresh in cold water and peel away the grey skins. If using green beans, trim the tops, leaving the curly tails intact, then cook for 3-4 minutes in boiling water until tender. Refresh in cold water. Roughly chop the tomatoes. Cut the cucumber in half lengthways, then slice it into half moons 4-5mm thick. Thinly slice the peppers and the red onion. Put all the vegetables in a bowl, including the cooked beans, and add the basil.

For the dressing, drain the anchovies and put their oil with the olive oil in a small jug. Add the vinegar and garlic, then season with salt and pepper. Whisk well, then pour the dressing over the salad and mix thoroughly. Quarter the eggs and add them, then thinly slice the anchovy fillets and drape them over the salad. Sprinkle with black pepper and serve immediately.