A salad à la niçoise, not exactly traditional but it's good so we don't care. Anchovies, eggs, tomatoes, a few olives and spring onions : we're making the best of the season with all the yummy produces.

I made this recipe for Levo Oil, they're launching their products in France soon and needed recipes for their Amazon store front! So grateful for companies that trust me with their products.

Niçoise salad (serves 4) :

• 4 eggs
• 12 anchovies
• 4-6 tomatoes
• 3 spring onions
• 100g fava (or broad) beans (cooked)
• 80g black olives
• 15cl olive oil
• 1 garlic clove
• 1 handful basil
• Salt and pepper

Cook the eggs in boiling water for 10 minutes. Cool them in iced water and peel.

Cut the tomatoes in 8.

Chop the spring onions finely.

Boil the fava beans for a few minutes then cool it in iced water.

Fill the LEVO herb pod with 4-5 fresh basil leaves.

Infuse the basil with olive oil in your LEVO on the INFUSE cycle for 20 minutes at 170°C

Faire infuser le basilic dans l'huile d'olive avec votre machine LEVO sur un cycle INFUSE pendant 20 minutes à 170°C/320°F.

If you don't have a LEVO, you can chop the basil and put it in the oil.

Plate the ingredients in a serving dish and drizzle with basil oil.