Start with boiling or steaming the potatoes until tender. Drain and leave to cool to be able to handle, then cut in halves.

In the meantime, boil the eggs to medium or hard-boiled. Strain the hot water from the pan and run under cold water. This will stop the eggs from cooking further. Leave to cool.
Blanch the green beans for 6 minutes in boiling water. Drain and run under cold water to cool and retain the colour. Drain and pat dry.

Peal the avocado, cut around the stone and carefully separate the two halves from the stone. Put one half in cling film and use another day. Cut the other half in slices.

Peel the eggs and cut in halves and cut the tomatoes in halves as well. Trim the ends of the spring onions and cut into small pieces.

For the dressing put all the ingredients in a small bowl and mix well.

Cook the halloumi last, as it needs t

My version of a vegetarian Salade Nicoise.

6 baby potatoes

½  Avocada

1 handfull of green beans

1 handful of baby tomatoes

4 Spring onions

4 slices of Halloumi

2 Eggs

Spinach leaves

Baby green lettuces

Baby red leaves

Dressing

1 tsp lemon juice

1 tbsp extra virgin olive oil

½ garlic clove, grated

¼ tsp Dijon mustard

1 pinch of salt

1 pinch of black pepper