A mix of fresh salad vegetables combined with olives, caperberries, chunks of tuna, sliced cheese and marinated artichoke hearts.

2 handfuls lettuce (such as oak leaf or romaine)—washed and dried

2 tomatoes—cut into wedges

10 thinly sliced red onion rings

2 fresh mushrooms—sliced

6 oz (180g) canned tuna in olive oil—drained and broken into chunks

2 oz (60g) thinly sliced cheese

8 pimento stuffed green olives

8 black olives

8 caperberries

6 jarred marinated artichoke quarters

1½ tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

½ clove garlic—finely chopped

A pinch of sea salt

ARRANGE equal amounts of each ingredient (except oil, vinegar, garlic and salt) on each plate (use photograph as a guide). MIX together the oil, vinegar, garlic and salt in a small bowl until well combined, then drizzle equal amounts over each salad plate. SERVE with a little fresh crusty bread on the side.

Tuna, Olive & Tomato Salad with Romesco Sauce. Chunks of tuna, tomato wedges and olives served on a bed of lettuce and liberally drizzled with a robust Spanish red pepper and almond sauce.   Warm Bean & Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.   Pancetta & Walnut Salad. A hearty Italian salad with pancetta (Italian bacon), crunchy walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese and a balsamic vinegar and olive oil dressing.

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