This is an unusual salad which will challenge your taste buds, a little sweet, a little sour, a little something else: thanks to the surprise ingredient. It’s a handy recipe to have as most of the ingredients come from cupboard or terrace.

Serves 2
Two large handfuls of rocket
One crisp apple, cored & thinly sliced
Juice of half a lemon
Bunch of fresh chives, snipped
100g dried cranberries
200g walnuts, halves
One small roll of goat’s cheese, roughly cut into chunks
For the dressing
Extra virgin olive oil
Juice of half a lemon
1 tbsp honey
2 tsp mustard
3 gloves garlic, minced
2 tsp soy sauce [to taste] Slice the apple and sprinkle with juice of half a lemon to prevent browning. Set aside.

Make the dressing, adjusting to taste. The first time I made this I added too much lemon juice and soy, and readjusted the flavour with honey.

Next, put the rocket leaves and sliced apple in a large bowl and mix by hand. Add half the dressing and toss lightly.

Add the chives, snipped with scissors, half the cranberries, half the walnuts and half the cheese. Toss lightly again to prevent the cheese breaking up. Tip into a flat-bottomed serving bowl. Sprinkle the remaining cheese, cranberries and walnuts over the top, followed by the rest of the dressing. 5 to remember
las papilas gustativas – the taste buds
práctico – handy
la terraza – the terrace
los arándanos – the cranberries
cortar en rodajas – to slice

 

This recipe is adapted from one given to me Lyn Harrison of the Competa Book Group in Spain. She recommends feta as a good substitute for the goat’s cheese. Thanks Lyn!