Last week they came round for lunch, and as I have a fussy eater I decided a Salad Nicoise would work well. I did my usual thing of preparing all the ingredients, but rather then tossing them together I put the vegetables on a platter, and served the organic, free range eggs and the (tinned-responsibly caught) tuna separately.
The meal was successful as everyone could eat what they wished, ideal with three children eating. We finished off with poached peaches, so look out for a further post in a day or two.
|Fantastic local vegetables|
With capers and provencal black olives
|Golden organic free range eggs|
I sprinkled a little mild paprika on for some colour
|Tinned tuna in a bowl seemed a little dull|
so I used a fish shape dish,
and made a fish!
With an olive eye and anchovy tail and fins.