Rick Stein served up a Californian style chopped salad on Rick Stein’s Road To Mexico.

The ingredients for the salad: 400g tin chickpeas, drained and rinsed, 1 iceberg lettuce, chopped, ½ romaine lettuce, chopped, 120g Italian salami, cut into thin strips roughly 5cm long, 200g mozzarella, roughly chopped, 3 tomatoes, roughly chopped, ½ cucumber, roughly chopped, small handful basil leaves, finely chopped, flaked sea salt and freshly ground black pepper.

For the dressing: 4 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp mustard powder and ½ tsp caster sugar.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.