Layered salads are very versatile. You can vary the type of beans or try chicken instead of ham or a firm blue cheese instead of gouda.
Sunflower oil is an all-purpose cooking oil with a mild taste. It is low in saturated fat. Use mild-tasting peanut (groundnut) oil or a richer flavoured olive oil, if preferred, both of which are good for your health.
In a glass serving bowl, layer 4 roma (plum) tomatoes, chopped, 150 g (5 oz) torn rocket (arugula), 2 red capsicums (bell peppers), seeded and chopped, 250 g (8 oz) sliced mozzarella, 2 cos (romaine) lettuce hearts, torn into small pieces, 1 cup (120 g/4 oz) black olives, 250 g (8 oz) artichoke hearts, chopped, and 1 small cucumber, diced. * Mix 3 tablespoons homemade or store-bought pesto, 3 tablespoons olive oil, 2 tablespoons lemon juice and 4 tablespoons chicken or vegetable stock (broth). Add salt and pepper to taste. Pour over salad. Chill, covered, 1 hour. Serve with toasted ciabatta or sourdough bread.