Serves 4

A classic salad easily prepared outside a tent on a warm evening.

Ingredients
300g salad potatoes, Jersey Royals if you’re feeling flash
100g green beans, topped and tailed
4 eggs
1 tbsp herbs such as tarragon, chervil and/or chives, chopped
4 tbs olive oil
Juice of half a lemon
1 clove garlic crushed with a pinch of salt
Salt and black pepper
½ tin of anchovies, drained
2 tins or jars of good quality tuna, drained
½ red onion, finely sliced
1 tsp Dijon mustard (optional)
2 little gems or 1 romaine lettuce, leaves separated

Equipment
Chopping board
Sharp knife
One ring cooker
Small bowl
Fork and spoons

Method
Boil the potatoes in salted water until cooked, drain and set aside. Cook the green beans for a couple of minutes, drain and set aside. Put the whole eggs into a pan of cold water, bring to the boil and then count three minutes, they will be soft boiled and hopefully not cracked. Drain and leave the eggs to cool.
For the dressing, put the garlic and salt with olive oil, lemon juice, pepper and mustard into a small bowl and whisk with a fork until it emulsifies. Taste, adjust the seasoning if you need to.
Dress the leaves. Shell and quarter the eggs. Assemble your salad: put your leaves into bowls, cut the potatoes in half and add those, arrange the beans, tuna, anchovies and tuna and shelled quartered eggs. Sprinkle the herbs on top.