Spanish Salad with Capers and Olives Recipe

Ingredients :

Serves 4

• 4 tomatoes

• ½ cucumber

• 1 bunch spring onions (scallions)

• 1 bunch purslane or watercress, washed

• 8 pimiento-stuffed olives

• 30ml / 2 tbsp drained capers
  
  For the dressing :

• 30ml / 2 tbsp red wine vinegar

• 5ml / 1 tsp paprika

• 2.5ml / ½ tsp ground cumin

• 1 garlic clove, crushed

• 75ml / 5 tbsp olive oil

• salt and freshly ground black pepper

Method :

1. Peel the tomatoes: place them in a heatproof bowl, add boiling water to cover and leave for ½-1 minute. Lift out with a slotted spoon and plunge into cold water. Leave for ½-1 minute, then drain. Slip the skins off the tomatoes and dice the flesh finely. Put in a bowl. Cut the cucumber into dice and add to the tomatoes. Trim and chop half the spring onions, add to the salad and mix lightly.

2. Break the watercress or purslane into small sprigs. Add to the tomato mixture, with the olives and capers.

3. To make the dressing, mix together the red wine vinegar, paprika, cumin and garlic in a bowl. Whisk in the olive oil and add salt and black pepper to taste. Pour over the salad and toss lightly. Serve with the remaining spring onions.

Nutritional Facts :

Per portion :

Energy  151kcals/626kJ

Protein   1.6g

Fat, total   14.9g

   saturated fat   1.5g

Carbohydrate   3g

   of which sugars   2.9g

Fiber   1.5g