I suppose one day, somewhere around the time that we notice that the street lights are still on when we are eating our breakfasts, and dark early evenings seem to leap out of nowhere at us, we might finally tire of salads, and instead of reaching for the salad bowl, we dust down the slow cooker and start to fantasise about stews and casseroles again. Not today, though.
Yet another quick and easy throw together, packed full of all my favourite flavours of the summer, perfect for an almost unbearably warm early-August late-afternoon.
For the dressing…
- The juice of 1 lime
- 4 big cloves of garlic, minced
- 1 small, insanely hot chilli, finely chopped
- 1 tsp smoked Spanish paprika
- 1 tsp dried Herbes de Provence
For the salad…
- ½ a red onion, finely chopped
- ½ a cucumber, sliced lengthways, de-seeded, and then thinly sliced
- ½ a yellow pepper, de-seeded and cut into strips
- a handful each of broccoli and cauliflower florets, lightly steamed until just tender
- about 10 or so green asparagus spears, trimmed, lightly steamed until just tender
- 2 medium tomatoes, quartered
- about 4 tbsp capers
- about 20 pitted black olives
- Olive oil
- Mix the ingredients for the dressing, then set aside for half an hour or so for the flavours to combine. This will also take the sharp edge off the garlic.
- Steam the asparagus, cauliflower, and broccoli. Allow to cool to lukewarm. Cut the asparagus spears into thirds.
- Place the prepared ingredients for the salad into a large bowl. Mix well.
- Pour over the dressing. Mix again.
- Drizzle over olive oil to taste. Serve.
- Told you it was quick and easy, didn’t I..?