TASTY FISH SALAD

INGREDIENTS 1 lb. cooked fish 1/2 large cucumber 1 sweet red pepper 1 lb tomatoes 1/2 lb string or broad beans 1/4 lb. finely shredded cabbage 1 sweet green pepper 1 carrot

DRESSING: 2 tbsps. cooking oil 1 tbsp vinegar 1 tsp. salt 1 tsp. chopped thyme leaf pinch pepper pinch sugar

METHOD: 1. Bone fish then flake with a fork. Place in a shallow serving dish of 4 quart capacity. 2. Slice string beans in 2 inch lengths. Place in boiling salted water and cook about 10 mins or until tender. Drain in a sieve or colander and run under cold water to cool before spreading over fish. 3. Skin the tomatoes. (Plunge them into boiling water for the count of twenty then transfer them immediately into cold water and the skin should peel off easily). Cut into quarters and remove the ips and centre. Keep twelve pieces for decoration. Arrange the rest on top of the beans. 4. Slice the cucumber thinly and arrange a layer over the tomatoes. 5. Remove stalk, head and tail from the peppers. Cut open and remove sections inside. Cut into strips thinly. Arrange alternate columns over tomatoes. 6. Sprinkle over dish with shredded cabbage. 7. Arrange remainder of peppers into criss-cross design over the salad. Put 1/2 tsp shredded carrots in each diamond shape. Place the quartered tomatoes around the edge of the dish. 8. To make the dressing, place all the ingredients into a jar iwth a screw top lid. Shake the jar well. Pour the dressing over the salad about 15 mins before serving.