Spanish Chopped Salad with Tuna and Piquillos with Spanish Salad Dressing

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This recipe is really yummy! Like I’ve said before I’m not really a salad fan but this won me over. I’ve been told many times by others who have Gwyneth’s “It’s All Good” that her salads are their favourite recipes- especially the dressings, so I’ll continue to try them despite my reservations.

This salad has loads of nice different textures and it fells substantial and filling because of the chickpeas and tuna- not like a light garden salad. The salad dressing is really moorish and will make you guzzle down all of the salad.

It goes without saying that this recipe is good for you. You’ll find it in Gwyneth’s cookbook “It’s All Good

Serves 4

  • 14oz can of chickpeas, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sweet pimenton
  • Coarse sea salt
  • 1 large head of lettuce, washed and dried.
  • Spanish Salad Dressing
  • 3 spring onions, just the white and light green parts finely chopped
  • 2 jarred roasted piquillo peppers, thinly sliced
  • 8oz olive oil packed tuna
  • 2 tablespoons chopped parsley

Preheat the oven to 232C and line a pan with parchment paper.

Put the chickpeas on the pan, drizzle them with olive oil and sprinkle them with the pimenton and a large pinch of salt. Roast the chickpeas, stirring occasionally, until they’re dark brown (15-20 minutes). Set aside to cool.

Meanwhile tear the lettuce into bite sized pieces and put them in a large mixing bowl. Gently stir the lettuce with half of the dressing. Serve the lettuce and evenly sprinkle with the roasted chickpeas, spring onions and piquillo peppers. Break the tuna into big flakes over the salad and evenly spoon the rest of the dressing over the salad then sprinkle over the parsley.

Spanish Salad Dressing

Makes 2/3 cup

  • 2 tablespoons membrillo paste or good quality raw honey
  • 1/4 cup sherry vinegar
  • 2 tablespoons olive oil from a can of anchovies
  • 1/3 cup extra virgin olive oil
  • Coarse sea salt
  • Black pepper

Combine the membrillo, vinegar and anchovy oil in a blend until combined. With the blender running slowly add the olive oil, season to taste with salt and pepper.

This lasts in a jar in the fridge for up to a week.


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