Roasted Vegetable & Tuna Salad – For when you´ve been having waaaaay too much fun

Our time back Up the Mountain seems to be flying past so quickly, but we are managing to catch up with family and friends, but less so on rest and sleep. Oh well, it´s all about the Fiesta this week in our village and we´re making the most of things.

Tonight though we are at home. After almost a week of eating out our bodies need a rest before a little farewell party tomorrow night in a local bar. Fiesta food is heavy on the meat and protein as it´s all cooked over coals as you wait. Delicious grilled fillets of pork sprinkled with a type of salsa verde, pinchitos (little pork kebabs), jamon and cheese, braised goat and some grilled prawns. Of course, on Sunday we had the village paella.

It was time to balance things out and stock up on veggies and our little abandoned vegetable patch came up with the goods. Today I picked about 10 kgs of peppers, both green and red and a few aubergines. Most of the peppers were sliced and frozen or braised with olive oil and then frozen for the coming months. A few though were roasted and turned into a delicious, filling salad dish for a meat free supper.

While the peppers were roasting I picked my Chinese Lantern plants which have gone wild in our absence. Tomorrow I´ll pick the lanterns off the plants and use them to decorate the house later in the year. Very autumnal.

The cases are being packed (yes, I managed to get a whole jamon into one) with things to remind us of home for the next month or so. The dogs have been bathed (Luna) and clipped (Alfi) while they stay with my parents. And we have had time to recharge our batteries. Well, sort of. We are counting our blessings that that we avoided any damage from the terrible rains here in Spain and spare a thought for the less lucky ones.  Life is hectic, life is full, life is good.

Ingredients (to serve 2 as a main dish or 4 as a starter or salad)

  • 4 large peppers (green and red)
  • 2 large aubergines
  • 2 small tins of tuna
  • 1 medium onion finely sliced
  • A large handful of fresh mint, finely chopped
  • About 150g of chopped olives
  • Olive Oil and Lemon juice
  • The grated rind of a lemon
  • Salt and Pepper

Roast the peppers and aubergines until charred, leave to cool slightly and then peel. Slice the peppers and scoop the flesh from the aubergines and cut into chunks.

Mix the vegetables with the tuna, olives, onions, mint and grated lemon and dress with olive oil and lemon juice. Taste, season, enjoy.

Ensalada Cateta – Country Salad

¡Ay que rico!

Before I start this quick post, I have to tell you that I´m having a giggle.  The word cateto or cateta translates perhaps more literally as “Peasant”, but not in an offensive way.  Before I started typing I just thought I´d do a quick translation check to see if there was another word I could use and all the on line translation tools, bizarrely come up with the word “leg”!  Not quite sure what is going on there…but I decided to call it Country Salad.

It´s another celebration of that most Andalucían of fruits, the orange.  Again, typically a poor person´s salad it was originally made with salt cod as it was cheap and you didn´t need to use much.  A few other bits of country produce like potatoes, peppers and olives, a good soak in olive oil and you were done.

Of course, nowadays you can get all sorts of glorified versions, but the one I´m giving you here is the one you´ll find in all my local bars and homes around here.  It´s served as tapas in bars, and as a light meal at home.  Of course, some people make their own little tweaks, and why shouldn´t they?  They might leave out the peppers and add tomatoes.  Some people like tomatoes or onions in it, others don´t.  And complete heathens, like me, sprinkle chopped fresh chili all over it to the amazement of their other halves….each to his own I say!

A delicious serving of “Leg” Salad!!

This is what you´ll need (approximately) per person as a light main dish servng size

  • 1 hard boiled egg, finely chopped
  • 2 medium potatoes (boiled in their skin) peeled then chopped into chunks
  • 1 small tin of tuna (I use tuna in brine and drain it, but use your favourite)
  • 1 roasted red pepper, chopped
  • 2 medium oranges (bitter if possible) peeled and cut into chunks
  • About 2 tablespoons of pitted olives sliced (or use ones with stones, your choice!)
  • Optional – chopped onion, chopped tomato, small flakes of salt cod (or use whatever you have available)
  • Salt & Pepper
  • Olive oil
  • White wine Vinegar (optional) but I like to use it

All you need to do it combine everything in a bowl, season and dress it and leave it for at least half an hour in the fridge so that the potatoes can soak up some of the lovely olive oil.

Good to serve at a party or buffet as it can be prepared ahead and does not suffer from being forgotten in the fridge for several hours.  Hope you enjoy it!