Recipe Review: We've made this salad quite a few times, especially for upside down salad jars for Simon to take to work.
Cooking time: 30 – 45 minutes Serves: 2 - 4
Preheat oven: 220°C / 425°F
- A 14-ounce (400g) can chickpeas, rinsed and drained
- 2 Tbsp extra virgin olive oil
- 1 tsp sweet pimento (or use the hot version, often labelled picante, if you want a bit of a kick)*
- Coarse sea salt
- 1 large heard of butter/bib/Boston lettuce, carefully washed and dried
- 3 scallions (spring onions), white and light green parts only, finely sliced
- 2 jarred roasted piquillo peppers, thinly sliced**
- 8 ounces (225g) olive oil-packed tuna, oil drained off (can be saved for other uses)***
- 2 Tbsp roughly chopped Italian parsley
For the dressing
- 2 Tbsp membrillo (quince) paste or good quality raw honey
- ½ cup sherry vinegar
- 2 Tbsp olive oil from a jar or can of anchovies***
- 1/3 cup extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
1. Line a baking tray with parchment paper
2. Place the chickpeas on the prepared tray, drizzle them with the olive oil, and sprinkle them with the pimento and a large pinch of salt. Use your hands to move the chickpeas around the get them evenly coated.
3. Roast the chickpeas, stirring now and then, until they're dark brown and a little bit dried and crunchy, 15 – 20 minutes. Set them aside to cool.
4. Make the salad dressing. Combine the membrillo, vinegar and anchovy oil in a powerful blender and blitz until totally combined. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Note: Keeps well in a jar in the fridge for up to a week.
5. Tear the lettuce into bite sized pieces and place them in a large mixing bowl. Gently stir the lettuce with half the dressing so it's just lightly coated.
6. Place the lettuce on a large platter and evenly sprinkle it with the roasted chickpeas, scallions, and piquillo peppers. Using your hands, break the tuna into big flakes over the salad.
7. Evenly spoon the rest of the dressing over the salad, sprinkle the whole thing with parsley, and dig in.
* I use mild or hot paprika. Pimenton is essentially Spanish paprika
** I use jarred chargrilled capsicums. Piquillos are from the capsicum family. Using normal capsicums just means you lose some of the sweetness a piquillo would lend the dish
*** Simon hates anchovies so I just used some of the oil from the tuna in the salad dressing. It probably doesn't work as well as tinned tuna isn't salty like anchovy would be.