Potato, tomato, chickpea, red onion, olives and corned meat salad
Serving: 6
Share this recipe!
Directions
- Whisk the dressing ingredients well together and refrigerate until needed
- Place the rest of the ingredients except for the corned meat in a mixing bowl and toss through the dressing.
- Mash the corn beef and lightly fry
- Mix the rest of the ingredients as well as the beef and place on a serving dish and serve
Ingredients
- 180ml olive oil
- Juice of 1 lemon
- Salt, to taste
- 45ml (3 tbsp) flat-leaf parsley, finely chopped
- 1kg red potato, cubed and boiled
- 1 large red onion, finely diced
- 3 tomatoes, diced
- 2 x 400g tins chickpeas, drained and rinsed
- 150g green olives
- 2 x 300g corned meat