You can eat this hearty salad with crusty bread (dipped in a little olive oil) or you can stuff the salad into a crusty roll and eat it as a sandwich.

1 cup canned cannellini beans—rinsed and drained

1 ham slice—finely chopped

2 tomatoes—diced

2 eggs—hardboiled and sliced

1 scallion (spring onion)—thinly sliced

3 cups roughly torn romaine (Cos) lettuce

¼ green pepper (capsicum)—diced

4 mushrooms—thinly sliced

3 tablespoons of Italian vinaigrette

PLACE all ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine just before serving.

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