Sweetcorn and Ham Salad

1. 1

   Chop up all the vegetables and the ham.

2. 2

   Mix together in a bowl, then add lemon juice (or balsamic vinegar), finely chopped parsley, olive oil, salt and pepper and toss everything together.

3. 3

   Voila!

4. 4

   Ready!

5. 5

   Garnish with a few parsley leaves for colour.

6. 6

   I like to use cherry tomatoes because they are more flavourful in England.

7. 7

   For variation, you can use finely chopped coriander, and/or diced chorizo sausage.

8. 8

   Obviously, the quantities can be altered to suit individual tastes.

9. 9

   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.

10. 10

    And if you're in a hurry, you can serve it straight away, hence my putting down only 5 minutes for 'cooking' time.

* Per serving · 4 servings · Values may vary.