A favourite staff lunch during all my years of catering, when there’s stuff to use up.
Salad leaves or torn lettuces
Toasted pine nuts
Slow roast cherry toms
Feta
Spicy chorizo and a couple of slices of ham
Shredded raw sugar snaps
Spring onions
Herbs, basil & mint
I’ve listed above what I used, but it’s a question of what you’ve got. I chopped up the chorizo, fried it to release its oil, then fried the ham and spring onions with it for a couple of minutes. The feta was leftover and I’ve stored it in olive oil to stop it going weird and yeasty, which I think it does once it’s been opened.
The roasted tomatoes have been hanging around for a while too.
Toss all your bits together then drizzle with lemon, salt and olive oil, and blob on the aioli.
Alongside I toasted some slices of my dodgy seascape focaccia, then rubbed them with garlic, and the cut side of half a tomato, poured on our best olive oil and sprinkled with Maldon.
Pea Aioli:
Defrost 2 handfuls of peas, squeeze out the excess water in a clean j-cloth, then mash or purée in a processor and push the mixture through a fine sieve to make it as smooth as possible, discarding the pulp. Combine the purée with an equal quantity of aioli from RECIPE 7 to create a beautiful sweet green mayo. We had it with the lobsters last night 😜
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