Ghana Salad

Recipe from A Plate in the Sun

Ingredients

• 4 tomatoes, sliced

• 2 red onions, sliced

• ½ cucumber, sliced

• 6 large eggs, boiled and quartered

• 175g/6oz green beans, sliced and steamed

• 1 medium tin vegetable salad

• 1 medium tin garden peas

• 1 medium tin baked beans

• 1 tin sardines

• 1 medium tin salmon

• 1 medium tin tuna

• 1 round lettuce, shredded

• salad cream and mayonnaise to taste

Method

1. Drain the liquids from any tins before placing all the ingredients into a large bowl, adjusting quantities to your own preference. There are no rules.

2. Season to taste and mix together carefully. You may want to reserve 2 of the eggs to slice and layer on top as garnish. Cover and chill before serving.

3. Serve in a large deep glass dish to show off this colourful salad. Or serve individual portions. It should keep in the fridge for up to 2 days. Enjoy with warm bread, French sticks or crusty rolls.

4. This recipe uses mostly tinned ingredients, a throwback from days gone by. There is no reason why you can’t use freshly grilled fish like salmon or tuna and freshly steamed vegetables. Just chill them before mixing.