Instructions: Dice or thinly slice the shallots or onions.

Place the salad ingredients in a bowl.

Beat together lightly all the vinaigrette ingredients apart from the olive oil.

Then beat in the oil gradually.

Pour the vinaigrette over the salad and toss to coat everything.

Let the salad stand for 12 hours so that all the flavours can blend.

Empty the salad out on a platter and serve with lemon quarters and garnished with some reserved parsley sprigs.

In hot weather it is best served lightly chilled.

This is a salad which appears both in Spain often as tapes and in North Africa. It goes well with grilled kebabs andfish as well as pulse dishes such as the Broad Beans with Swiss Chard (qv) or Chickpea and Spinach Casserole (qv).

Serves 4

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