Ingredients -

For the dressing -

2 garlic cloves, peeled, finely chopped

175ml/6fl oz extra virgin olive oil

2 tbsp red wine vinegar

pinch sea salt

freshly ground black pepper

For the salad -

4 free-range eggs

8 small artichoke hearts, cooked

4 very ripe tomatoes, skinned and quartered

16 black olives

½ cucumber, peeled, sliced

4 spring onions, sliced

handful fine green beans, topped, tailed, blanched

1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)

1 tbsp freshly chopped chervil

small handful fresh basil

Directions -

For the dressing, whisk the garlic and oil together in a bowl.

Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.

For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper.

Finish with a sprinkling of chervil and basil and serve at the table.