Recipe

1. Chop up all the vegetables and the ham. Mix together in a bowl, then add lemon juice (or balsamic vinegar), finely chopped parsley, olive oil, salt and pepper and toss everything together. Voila! Ready!

2. Garnish with a few parsley leaves for colour.

3. I like to use cherry tomatoes because they are more flavourful in England. For variation, you can use finely chopped coriander, and/or diced chorizo sausage. Obviously, the quantities can be altered to suit individual tastes.

4. My grandmother says this salad is best made the night before you actually want to serve it, but I find that leaving it to stand in the fridge or in a cool place helps blend the flavours anyway. And if you're in a hurry, you can serve it straight away, hence my putting down only 5 minutes for 'cooking' time.