For the dressing (this recipe makes extra for more uses). To a mixing bowl, add the salt, pepper and anchovies. Crush the anchovies with a fork until you have a puree. Add the minced garlic, lemon juice, balsamic vinegar, cider or white wine vinegar, oregano and olive oil. Using a whisk, whisk well until all ingredients are combined. You can store the extra in a jar and refrigerate for one week, remove from fridge in advance and shake well or whisk again before each use.

For the salad. In a saucepan on medium heat, place the potatoes, cover with cold water, a little salt and cook until tender. Once cooked, strain leave to cool then peel off the skins using a paring knife.

In a mixing bowl, add 4 tablespoons of the dressing. In a rustic fashion, cut and add the assorted tomatoes. Peel, grate and add the carrots. Cut the artichoke hearts in half and add along with rocket leaves. spinach and rocket leaves. Slice the cooked peeled potatoes medium thick slices, add those followed by the spinach leaves. Add the drained canned Tuna. Toss well until every single ingredient is coated in dressing. Scatter the green olives on top. Tear up the mozzarella cheese, then drizzle some olive oil and black pepper on top of cheese. As an option, garnish with a few anchovies.