This isn’t a traditional Spanish recipe but it uses some of the most widely available Spanish summer ingredients and has become one of my favourite salad recipes as it’s super refreshing. I’ve also added peeled and diced cucumber if I have it on occasion but it’s not essential.
Ingredients (serves 2 as a main course or 4 as a side dish)
A handful of green beans (French style if possible), topped and tailed
1/4 of a watermelon, chilled (ie, it’s been in the fridge for at least 4 hours) chopped into large cubes (approx 5cm) and deseeded if necessary (NB, I’ve found that the seeded rather than the unseeded variety now available has more flavour)
One large or three small spring onions or cebolletas, trimmed and finely chopped
A handful of flat leaf parsley and fresh mint finely chopped
About 150g young goats cheese (rulo or Feta)
Juice of half a lemon
2 tablespoons extra virgin olive oil
Salt and black pepper
Steam the green beans until just cooked – i.e not squeaky but still vivid green. Rise in cold water and mix in a large salad bowl with the watermelon, spring onions and herbs. Mix the lemon juice and olive oil with the seasoning to make a dressing and pour over the salad. Crumble the goats cheese on top. Serve with crusty bread or as an accompaniment to barbecued lamb chops, chicken or fish. Great with a chilled glass of Verdejo from Rueda or Sauvignon Blanc.
Spain is delicious 