Tuna Niçoise Salad

Hard boil the eggs in salted water for 5-8 minutes. Allow to cool then shell and cut in half.

Pre-heat the oven to 220ºC/200ºC fan.

Cut the potatoes into wedges place in a bowl. Add the cajun spices, garlic, rock salt, rosemary and olive oil. Mix together to coat the wedges and place onto a baking sheet. Place in the oven and roast for approximately 20-30 minutes.

Top and tail the beans and cook until 'al dente' along with the sugar snap peas. Drain and set aside.

Peel and cut the onion in half then thinly slice.

To make the vinaigrette dressing: pour the red wine vinegar and olive oil into the blending jug with the olives, lemon juice and salt & pepper. Use the Dualit Hand Blender to combine the ingredients.

To assemble the salad, using a large serving dish, add the salad leaves, rocket leaves with the beans, sugar snap peas and sliced onions. Pour in half the vinaigrette dressing and toss together.

Add the potato wedges and tuna chunks along with the boiled eggs and carefully mix in.

Pour over the remaining vinaigrette and a pinch of smoked rock salt. Drizzle with extra olive oil if desired.

Serve with focaccia.