Charlie and Gregg are joined by Mitch Tonks, who started the celebrated chain Fish Works.
Salad Nicoise
Serves 2
For the dressing
2tbsp red wine vinegar
6tbsp good quality olive oil
1 clove of garlic, crushed
1tbsp finely chopped basil and chives
1tsp dijon mustard
1 small red onion, finely chopped
Whisk together the vinegar, olive oil and garlic then add the onion and herbs and leave to infuse for 20 minutes.
For the salad
1 lettuce heart, cut into quarters
a small handful French beans, trimmed and blanched
150g small cooked new potatoes with skins on
a small handful of black olives
1 red pepper, finely sliced
6 anchovy fillets
3 hard boiled eggs, peeled and cut into quarters
1 tuna steak, quickly seared and sliced or 150g good quality tinned tuna
6 small tomatoes, cut into quarters
Assemble all of the salad ingredients and either drizzle dressing over, or toss everything lightly together in a bowl.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.