Yummo! Here’s lunch today! I’ve mixed the West Coast Fish Rub with a tablespoon of whole egg mayo and a small tin of tuna in Springwater. For the salad I’ve used cos lettuce, kalamata olives, boiled egg, cucumber & grated carrot. Added homegrown cherry tomatoes to the others. Not a traditional Nicoise but still delicious! Left out the potato to keep it lower carb. This salt is so flavoursome! Put in a pepper grinder and grind over the top of your salad.