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.