6 free-range eggs
500g of ripe tomatoes
2–3 green chillies, deseeded
2 red (bell) peppers, deseeded
4 spring onions, trimmed
1 large cucumber, peeled and deseeded
Handful of garlic or chive flowers (optional)
To serve: crusty bread
2 tablespoons of sherry vinegar
½ tsp of caster (superfine) sugar
50 ml of extra virgin olive oil
Sea salt and freshly ground black pepper
Boil the eggs for six to seven minutes, then cool under cold water and set aside. These can be cooked up to four hours ahead.
Peel the tomatoes by scoring a cross in the base of each. Place in a bowl and cover in just-boiled water. Leave for 30 seconds, remove and plunge into cold water. Peel the skins.
Chop all the salad ingredients separately and toss gently in a salad bowl.
Whisk together the dressing ingredients until emulsified and season to taste. Stir through the salad. The salad is robust enough to sit in its dressing until you are ready to serve; the flavours will only enhance.
Peel and chop the eggs and add to the bowl at the last minute, then scatter with the flowers, if using. Serve with crusty bread.
Recipe from Seville and beyond by José Pizarro (Hardie Grant, £26.00) Photography: Emma Lee.
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