Potato And Pilchard Salad

SALAD:

125ml (½ cup) carrots, chopped

125ml (½ cup) green beans, chopped

½ medium red pepper, seeded and chopped 125ml (½ cup) sweetcorn salt to taste

5 medium potatoes, skin on, boiled and quartered 1 x 410g tin pilchards in tomato sauce

DRESSING:

30ml (2 tbs) olive oil 30ml (2 tbs) red wine vinegar

15ml (1 tbs) water freshly ground black pepper to taste

½ garlic, finely chopped

Steam the carrots and green beans. Add the pepper and sweetcorn. Place in a bowl and season. Add the potatoes and toss.

Combine the dressing ingredients. Pour it on the salad. Separate the pilchards from the sauce and break into pieces. Lay them on the salad. Serves 4-5.

Preparation time:

10 minutes Cooking time:

15 minutes