Blockade Niçoise

Ingredients

• 400 g green beans
• 1 yellow bell pepper
• 1 red onion
• 4 eggs
• 200 g cherry tomatoes
• 200 g canned tuna (in oil)
• 100 g black olives
• 1 lemon
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp mustard
• 1 clove garlic
• 1 red chili pepper
• salt and pepper

Method

1. Cook the green beans until just tender, rinse with cold water.
2. Cut the yellow bell pepper into long strips.
3. Boil the eggs for 7 minutes, peel and halve them.
4. Slice the red onion into rings, halve the cherry tomatoes.
5. Drain the tuna.
6. Make a dressing from olive oil, lemon juice, red wine vinegar, mustard, minced garlic, chopped red chili, salt and pepper.
7. Arrange the green beans and pepper strips in parallel rows like blocked buses across the plate.
8. Place halved eggs as domes on the 'buses'.
9. Add red onion rings as 'burning wheels' under some buses.
10. Scatter the tuna, tomatoes, and olives around.
11. Drizzle everything with the dressing.

Serving notes

• Serve on a large flat platter for the best blockade effect.
• Add extra chili for more tension.