Ingredients
8 cherry tomatoes on the vine, stems attached
20 tbsps (300ml) olive oil, plus extra for drizzling
1 garlic clove
A sprig of fresh rosemary
Salt and freshly ground black pepper
4 quail eggs
4 new potatoes
100g French beans, topped but leaving the tail
3 tbsps vinaigrette (see My Nicoise salad recipe)
200g fresh tuna
50g cracked black pepper
8 anchovy fillets
A handful mixed leaves
For the black olive dressing
100g pitted black olives
10g capers
1/2 garlic clove
3 1/2 tbsps olive oil
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