• Servings: 2-3
• Preparation Time: 15
• 2 spring onions
• 1 big tomatoe or 1 and a half
• 1/4 cucumber
• 1/2 red bell pepper or one small one
• 1 tin makreles in oil (can be substituded with tuna)
• 1 half tin cannelli beans
• 30 pecan nuts
• 3 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• a pinch of maldon salt
• a few dashes of red tabasco

1. Chop veggies very finely like in small cubes.
2. Drain and wash beans in a cholander
3. Drain makreles of the oil
4. Squeeze the lemon and measure 3 tbsp to the veggies in a bowl. Add the rest into a big glass and fill it up with sparking water.
5. Combine and enjoy with the glass of lemon water.
6. Also good to combine is home made croutons
8. Take half a baguette, may be old and dry. Cut into slices, cut each slice into 4 pieces, put olive oil in a pan, be rather generous, almost a pan-bottom fill, fry on medium heat. Add a few herbs like 2 stalks of rosemarin and a few leaves of fresh oregano ca same quantity of each herb.
9. Toss generously so that bread will soak up and get colour on each side.
10. Let cool for a while and serve with this salad or any other
11. Enjoy

I have a salad mania these days, I just love the fresh veggies. I was checking what I have in my storage of food and all and then with the influence of the Tabouleh I also posted earlier today and my memory of a Gazpacho salad I got a few years ago, (and unfortunately lost the recipie) I came up with this great dish.