On one of those winter days that feels like July, when the thought of hot food is overwhelming but the fridge is lacking salad ingredients, I rustled together this Jamie Oliver lunch dish. From the freezer, the cupboard, and the parsley pot on the terrace. I cut out one step from the original recipe to make it quicker: I didn’t roast the red peppers from the jar. It seemed a redundant step to me, as they are already roasted. I also didn’t add brine from the jar to the salad dressing, I made up the quantity with a splash more olive oil and red wine vinegar.
200g fresh podded broad beans, or frozen broad beans
30g whole almonds
1x 480g jar of roasted red peppers in brine
½ bunch of fresh flat leaf parsley, roughly chopped
30g manchego cheese [or any other hard cheese]
1½ tbsp. extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp brine from the pepper jar
Toast the almonds in a dry frying pan over a medium heat until pale golden. Remove and finely slice.
Drain the jar of peppers, open out flat and slice into strips. [At this stage, Jamie roasts the peppers in a griddle pan, without oil. I didn’t].
Sort the parsley and discard the thick stalks. As the parsley is effectively the salad leaf in this dish, I left the leaves whole.
To serve, using a potato peeler, shave the cheese over the top of the salad. Add the almonds and an extra drizzle of 1 tsp olive oil. Served with a side of roasted sweet potatoes. 5 to remember
si alguna– if any
los tallos gruesos– the thick stalks
un pelador de patatas– a potato peeler
sobre la parte superior de – over the top of
‘5 Ingredients’ by Jamie Oliver [UK: Michael Joseph]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A quick #salad for a sunny day in winter #Spain #recipe by @jamieoliver https://wp.me/p3dYp6-2st via @Spanish_Valley