Swap tuna for tofu to make a classic nicoise salad that is vegetarian friendly.
Cut the tofu into cubes and shallow fry, turning every 5 minutes until crispy (20 minutes in total) then tip out on to kitchen roll while you assemble the rest of the salad.
In the meantime, place the potatoes in a pan of boiling water and cook for 15 minutes or until tender. Once cooked, run under cold water to cool.
After the potatoes have been cooking for 5 minutes, place the green beans in a steamer over the pan and let them cook until tender. Once cooked, run under cold water to cool.
After the green beans have been cooking for 5 minutes, place the egg into a pan of boiling water. Cook for 4-5 minutes before remove from the pan and running under cold water until cool.
To assemble the salad, cut the new potatoes into bite size pieces.
Place the tofu into a bowl along with the new potatoes, green beans, tomatoes and olives.
In a small bowl whisk together the olive oil, lemon juice, salt and pepper.
Drizzle the olive oil and lemon dressing over the salad and toss lightly before turning out on to your plate.
Peel your egg, cut it in half and top the salad immediately before serving.