Niçoise Salad

Peel the Kipfler Potatoes (3 1/3 cups) and pop them in a pot to boil or steam until soft. Place the cooked potatoes into a large mixing bowl and drizzle with Olive Oil (to taste) .

Add to the cooked potatoes some Sea Salt (to taste) , Freshly Ground Black Pepper (to taste) , the Fresh Chives (1 bunch) and fresh Fresh Parsley (1 bunch) finely chopped, and toss to combine.

Hard boil the Eggs (6) . Once cooked, remove the eggs from the pot and peel them straight away, cut in half and set aside.

Place the Green Beans (2 handfuls) in a bowl and pour some boiling water over them. Leave the beans for a minute or two then drain the water and set them aside.

To make the vinaigrette dressing, place Olive Oil (1/3 cup) , Lemon (1) , Dijon Mustard (1 Tbsp) , Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) into a jar and shake vigorously.

Place the cooked potatoes, Truss Tomatoes (10) , Lebanese Cucumber (1) , cooked green beans and Kalamata Olives (1/2 cup) into a serving bowl, then add the drained Canned Tuna (1 can) , Anchovies (8) , and eggs on top.