Ingredients

For the dressing (will make 20 portions)

450ml Extra Virgin Olive Oil

150ml Sherry Vinegar

3 tablespoon Lemon Juice

3 tablespoon Dijon Mustard

150ml Tomato Juice

1 tablespoon Caster Sugar

To Taste – Sea Salt and Freshly Ground Black Pepper 

For the salad (will make 10 portions)

3 x 400gm Bonito Tuna Steak OR sardines

30 new Potatoes – cooked and cut into ¼

2.5 red onion very finely sliced

10 roasted beetroot cut into ¼ (see Roasted Beetroot recipe for this)

10 free range eggs (soft boiled for 8 minutes)

Mixed lettuce (handful per portion)

40 cherry tomatoes cut into 1/2

Garnish

Handful of nasturtium leaves,

Seasonal edible flowers

Dill

Lemon wedges

Pink peppercorns (crushed)

METHOD

In a mixing bowl, add the olive oil, sherry vinegar, lemon juice, Dijon mustard, tomato juice and caster sugar, whisk until all of the ingredients have been thoroughly combined. Season to taste and set to one side.

Place the eggs into a saucepan, cover with cold water, place over a moderate heat and bring to the boil, continue to boil for 7 minutes (they need to be SOFT not hard). Remove the saucepan from the heat and refresh the eggs under cold running water for 10 minutes. Drain well, then peel the eggs, cut into 1/4 and set to one side.

Arrange the remaining ingredients in a similar style to the photograph lightly scatter with the flowers and nastursuim  leaves and serve with a little dish of the pouring dressing.