my new favourite salad

Twice. Twice in a row I've had this salad for lunch this week. And liked it. It's a sign.

I don't take salads lightly. It's not as though I cast them off when a new, more exciting salad comes along. A salad is for life. It's like an old acquaintance - maybe you move away, but every time you visit, it's just like old times.

What I really like about this salad, which I've been bringing to lunch, is that it's a year-round, cupboard-loving salad. Chances are, you have most of these ingredients. If you don't, it's cheap and easy to stock up. It's filling, it's healthy - and - wait for it - it transfers really well to a sandwich, ideal for those few salad-avoiding men who feel that too much lettuce negates their masculinity.

Tuna and butter bean salad
(serves 2)

1 tin of butter beans, rinsed and picked
1 small tin of sustainable yellowfin tuna in spring water
1 tbsp of light mayonnaise
1 lemon, sliced
2 stalks of celery, rinsed and chopped
1 small bag of lamb's lettuce (or chopped romaine)

Mix the butter beans, tuna, mayonnaise, celery and seasoning in a bowl. (If using half of the mixture for the next day, ideally use a bowl with a cover.)

Spread the lambs lettuce on a plate and top with half of the mixture. Serve with lemon wedges.

For those who prefer a sandwich, just add the mixture and salad leaves between two slices of wholemeal bread. And voila! Makes a great Saturday lunch too.