More recipes Recipe search

Spicy Summer Sunshine Sharing Salad

A community recipe by Gordon Hamilton

Not tested or verified by Nigella.com

Print me

Introduction

A spicy, tasty, colourful summer salad featuring hot and cold elements to be shared and enjoyed by two people.

Ingredients

Serves: 2

1 medium baking potato
salt
black pepper
75 grams basmati rice
1¼ teaspoons ground turmeric
3 medium free range eggs
1 small tomato
5 piece of cucumber
1 large clove of garlic
4 medium basil leaves
2 tablespoons extra virgin olive oil
175 grams tin of chickpeas
1 medium fresh red chilli
1 teaspoon freshly chopped fresh coriander
175 grams canned sweetcorn kernels
125 grams tin of mackerel fillets (in brine)
½ medium fresh green chilli
10 piece of fillet of pork tenderloin
2 tablespoons vegetable oil
½ small white onion
50 grams mixed capsicum peppers (cut into slices)
smoked paprika
75 grams cooked and peeled crayfish tails
6 medium mangetouts

Method

Spicy Summer Sunshine Sharing Salad is a community recipe submitted by Gordon Hamilton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel the potato and chop in to approximately 2cm chunks. Add to a large pot of salted water and bring to a simmer for fifteen minutes.

Wash the rice through a sieve under running cold water. Divide evenly between two small saucepans. Season the rice in one pan with a little salt and in the other with a teaspoon of the turmeric. Pour plenty of boiling water in to both pots, stir briefly but well and bring back to a simmer for ten minutes.

Put the eggs in to a pot of cold water, ensuring they are comfortably covered. Bring the water to a simmer for eight minutes.

While the above items are cooking, deseed the tomato and cucumber and moderately finely dice. Add to a bowl along with the peeled and grated garlic clove, two of the basil leaves – rolled and shredded – and one tablespoon of the extra virgin olive oil. Season with salt and pepper, stir well, cover and set aside until required.

Drain the chickpeas and add to a separate bowl. Deseed the red chilli pepper and finely dice. Add to the bowl, along with the chopped coriander. Season with black pepper and a little salt. Stir well, cover and set aside.

Drain the rice thoroughly through two separate sieves. Allow to steam off and drain for five minutes in the sieves, suspended over the empty pots. Transfer the rice to a large plate – keeping the two types separate at this stage – cover and leave to cool.

Take the pot with the eggs to the sink and run under cold water until the eggs are cool enough to handle. Crack on a hard surface and carefully peel. Submerge the peeled eggs in cold water to cool. This prevents the unattractive discolouration forming around the yolks.

Drain the potatoes and allow to steam off for five minutes. Cover and leave to cool.

Drain the sweetcorn and mackerel fillets. Flake the mackerel in to medium chunks and mix in a bowl with the sweetcorn, seeded and finely diced green chilli half and a little black pepper. Cover until required.

When the rice is cool, combine the two portions in a bowl with the crayfish tails and the remaining two basil leaves, rolled and thinly sliced.

Take the eggs from the water and carefully pat dry with kitchen paper. Slice each one in half down through the centre. Scatter the cut sides with a little salt and smoked paprika.

Put a small casserole dish in to your oven and your oven on to preheat to its lowest setting. Slice the pork tenderloin in to one centimetre thick discs. Fry in a little oil over a medium to high heat for a minute each side or until done. Transfer to the heated dish in the oven. Fry the mixed capsicum peppers and thinly sliced onion half in the same pan with a little smoked paprika for a couple of minutes until just softened. Transfer to the oven dish with the pork.

Wipe the pan with a wad of kitchen paper and add the second tablespoon of olive oil. Bring up to a medium to high heat. Add the potato pieces, halved mangetout and a scattering of smoked paprika. Stir fry for a couple of minutes.

The various components of the salad can either be served on an attractive platter such as the one shown here or in a number of separate little serving dishes.