Having some antipasto vegetables like sun-dried tomatoes, roasted or char-grilled capsicum strips, artichoke hearts and olives (or combinations of these) on hand means that you can create a tasty meal with a can of beans or tuna in literally minutes. We like the ones in olive oil in screw-top jars as they keep well in the fridge. If you like a touch of green, a little chopped parsley would do the trick.

Serves 4
Preparation time: 5–10 mins

2 × 400 g (14 oz) cans 3 or 4 bean mix, drained and rinsed
400 g (14 oz)  jar char-grilled antipasto mix in olive oil, drained and oil reserved for the dressing
1 small red onion, finely sliced
100 g (3½ oz)  pepperoni salami slices, cut into strips (optional)
½ cup crumbled feta
8 pitted olives, black or green

DRESSING
2 tablespoons reserved oil from the antipasto
juice of 1 lemon
1 teaspoon Dijon mustard

Tip the beans, antipasto mix, onion slices and pepperoni salami strips into a salad bowl.

Whisk the reserved olive oil with the lemon juice, mustard and some freshly ground black pepper in a small bowl then drizzle over the salad and toss.

Top with the feta and olives and pop into the fridge until you are ready to serve.