Tomato And Avacado Salad

Dressing:
4 tablespoons polyunsaturated vegetable oil
2 tablespoons vinegar
1 teaspoon dry mustard
2 teaspoons chopped marjoram
salt
freshly ground black pepper
Salad:
4 tomatoes, quartered and deseeded
1 avocado, peeled, stoned and diced
100 g/4 oz fresh dates, stoned
1 x 200 g/7 oz can red kidney beans, drained and
rinsed
100 g/4 oz Mozzarella cheese, diced
few lettuce leaves

Put all the dressing ingredients in a screw-topped jar and shake well.

Put the tomatoes into a bowl. Add the diced avocado to the tomatoes with the dates. Mix in the beans and Mozzarella. Pour the dressing over the salad and toss all the ingredients together.

Line a dish with lettuce leaves, then turn the salad into the centre and chill before serving. SERVES 4