Make the most of the spring harvest with light, healthy and versatile salads, says Harry Eastwood in her new book
Orange & Yellow Spanish Salad
Serves 6
INGREDIENTS
2 large onions, cut into very small dice
2tbsp olive oil
A generous pinch of saffron
2 x 400g tins butter beans, drained and rinsed
180g (6oz) red pepper, sliced into long strips and deseeded
200g (7oz) yellow and orange peppers, deseeded and cut into long strips
2tbsp sherry vinegar
¾tsp salt
100g (3½oz) rocket leaves, washed and spun
100g (3½oz) chorizo slices
100g (3½oz) roasted almonds, roughly chopped
METHOD
Fry the diced onion in the olive oil in a very large frying pan with the saffron and drained beans. Cook with the lid on for 15 minutes over a low heat, then add the pepper slices. Cover again and cook for a final 15 minutes on a medium heat. Turn off the heat, then add the sherry vinegar. Season to taste. Add three quarters of the rocket to the warm contents of the pan and toss briefly. Divide the warm salad between the plates, before scattering with the chorizo, almonds and remaining rocket.
HARRY’S TIP: For a vegetarian version of this dish, simply swap a fried egg for the chorizo and sprinkle a pinch of paprika on top of the warmed salad: totally delicious.
Read more: http://www.dailymail.co.uk/femail/food/article-2304495/Salad-days-way-Orange--Yellow-Spanish-Salad.html#ixzz2QqtrwwwP
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