Spanish Salad

This isn’t an authentic Spanish recipe; instead I was inspired by the amazing vegetables I found in the markets of Barcelona.  Was it because I was on holiday, or did these veggies truly have more flavour than the ones at home?  I’m not sure, but since they were bursting with flavour, they didn’t need much doctoring up with dressing.  I just drizzled on a little extra-virgin olive oil and cracked some salt on top.  Simple and amazing.

What you need:

a few tomatoes – I used cherry tomatoes

a few mini cucumbers

an avocado

olives with the pits in them

What you do:

1.  Chop the veggies up and put them into a bowl.

2.  Drizzle with the best quality olive oil you have.

3.  Crack on a little salt.

I served mine with some chorizo, flatbread and a glass of red wine.  Buon provecho!

Monserrat