You can make a different cafe salad every day - from eggs, potatoes and tuna, or chicken, beans and tomato, or asparagus, avocado and ham - you get the idea.
Heat the oven to 200°C/Gas 6. Cut the tomatoes in half and arrange on a baking tray. Season with sea salt and pepper, drizzle with 1 tbsp olive oil and bake for 20 minutes.
Cook the potatoes and beans in simmering salted water until tender. Drain and cut the potatoes in half. Peel the hard-boiled eggs and cut into quarters.
Heat 1 tbsp olive oil in a non-stick fry pan and sear the tuna steaks for 3 minutes on each side, leaving the inside pink.
To make the dressing, in a large bowl whisk the wine vinegar, olive oil and mustard with sea salt and pepper until thick.
Dress the rocket leaves, potatoes, beans and olives and arrange on dinner plates with the tomatoes and eggs. Cut the tuna into chunks and place on top, with the anchovy fillets.
© 2002 Jill Dupleix. All rights reserved.