Ghana Salad from Zoe's Ghana Kitchen

• whole fresh sardines, scaled, gutted and washed, or substitute canned↗200 g
• fresh tuna steaks, or substitute canned↗200 g
• round iceberg lettuce, shredded↗1
• tomatoes, deseeded and sliced↗4
• red onions, finely sliced↗2
• green beans, topped and tailed, sliced and steamed, then chilled↗175 g
• fresh garden peas, lightly blanched, then drained and chilled↗100 g
• drained good-quality canned organic cannellini beans, chilled200 g
• smoked salmon, cut into strips or 150 g substitute flaked canned salmon↗150 g
• sea salt↗1 teaspoon
• fresh coarse ground black pepper↗1 teaspoon
• large eggs, soft-boiled, shelled and quartered↗4 -6
• salad cream or mayonnaise, to taste↗

Step-by-step instructions

1. 1

   Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes, turning halfway through the cooking time. Leave to cool, then chill in the fridge before adding to the salad.

2. 2

   Place the lettuce, tomatoes and onions in a large bowl, then add the green beans, peas, cannellini beans and smoked salmon.

3. 3

   Flake the grilled tuna and add to the salad, season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters.

4. 4

   Cover and chill before serving. When ready to serve, dress with salad cream or mayonnaise to taste and serve with warm toasted baguette, ciabatta or hard dough bread.

5. 5

   I used to drown my Ghana Salad in salad cream – guilty pleasures – but if you want a healthier option, make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper, then add to the salad before serving.

6. 6

   Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced.

7. 7

   Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.