Tuna Nicoise with Raspberry Vinaigrette and Honey

Salad

• 250 g water
• 1 tsp fine sea salt
• 6 medium eggs
• 250 g fresh green beans, trimmed
• 250 g courgettes
• 250 g cherry tomatoes, halved
• 200 g iceberg lettuce, cut in pieces
• 100 g rocket leaves
• 10 g fresh basil leaves
• 300 g tinned tuna in oil, drained
• 100 g green olives, pitted

Vinaigrette

• 100 g olive oil
• 50 g balsamic vinegar glaze, raspberry
• 30 g honey
• 1 lemon, thin peelings of skin and 30 g juice
• 1 tsp fine sea salt
• 1 tsp Dijon mustard
• 1 pinch ground black pepper