Salad days are on the way! Orange & Yellow Spanish Salad

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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