Step 1: Boil eggs for 7 minutes in salted boiling water. *Carefully place eggs into boiling water, one at a time, and bring water back to the boil, then start the timer.

Step 2: Steam or boil the potatoes until tender and set aside to cool a little, then cut in half and toss in a bowl with 2 tsp extra virgin olive oil and a pinch of salt and allow to cool further.

Step 3: Tip and steam green beans until tender. Set aside to cool, then cut in half.

Step 4: Drain oil from tuna and anchovies.

Step 5: Cut cherry tomatoes in half.

Step 6: Arrange salad leaves, tuna, green beans, cherry tomatoes, olives, anchovies, potatoes, and eggs on a serving plate or in a bowl. If serving in a bowl, use half a clove of garlic to rub around the surface of the bowl first for extra flavour.

Step 7: Garnish with basil and flat-leaf parsley.

Step 8: To make the vinaigrette – mix together 3 tbsp extra virgin olive oil, 1 tbsp aged red wine vinegar, and a pinch of salt flakes.

Step 9: Drizzle this over the salad just prior to serving, or transfer to a jug for self-serve.

Step 10: Discover Maggie's absolute essential pantry staples.