12 Apr SPANISH SALAD WITH CAPERS AND OLIVES
1 bunch scallions
1 bunch purslane or watercress, washed
10 pimiento-stuffed olives
3 tbsp drained capers
3 tbsp red wine vinegar
1 tsp paprika
1 tsp ground cumin
1 tbsp roasted garlic, purée
1/4 cup olive oil
sea salt and fresh ground pepper
– Peel the tomatoes: place them in a heatproof bowl, add boiling water to cover and leave for 1 minute. Lift out with a slotted spoon and plunge into a bowl of cold water. Leave for 1 minute, the drain. Slip the skins off the tomatoes and dice the flesh finely. Put in a salad bowl.
– Peel the cucumber, dice it finely and add it to the tomatoes. Trim and chop half the scallions, add them to the salad bowl and mix lightly.
– Break the purslane or watercress into small sprigs. Add to the tomato mixture, with the olives and capers. Make dressing. Mix red wine vinegar, paprika, cumin and garlic in a bowl. Whisk in the oil and add salt and pepper to taste. Pour over the salad and toss lightly. Serve with the remaining scallions.