• Lucie Ellis

20. Magic Salad with Pea Aioli


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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