The Times Magazine - UK (2022-06-11)

42 The Times Magazine

TOMATO, BEETROOT,

WHITE BEAN AND

POMEGRANATE SALAD

Serves 6

• 2 beetroots


• 1 tsp olive oil


• 1 x 400g tin white beans,
  such as butter beans,
  drained and rinsed


• 700g heritage tomatoes,
  roughly chopped


• Seeds from 1 pomegranate

For the thyme dressing

• 1½ tbsp sherry vinegar


• 2 fresh thyme sprigs, leaves
  picked, with flowers if you can


• 1½ tbsp pomegranate molasses


• 3-4 tbsp extra virgin olive oil

To serve (optional)

• Manchego


• Rocket leaves


• Crusty bread

1. Preheat the oven to 180C
   (200C non-fan). Rub the beetroots
   with the oil and wrap each
   one in kitchen foil. Roast for
   45 minutes until tender. Allow to
   cool until they are cool enough

to handle, then peel and chop.

2. Put the beetroots in a bowl
   with the white beans, tomatoes
   and pomegranate seeds and
   toss together.


3. Make the dressing. Blend the
   sherry vinegar, thyme and
   pomegranate molasses together,
   then gradually whisk in the extra
   virgin olive oil. Drizzle all over the
   warm salad and toss together.


4. Let it sit for 10 minutes, then
   serve with manchego, rocket and
   crusty bread.

ESCALIVADA SALAD WITH

ROASTED TOMATO DRESSING

Serves 4

My escalivada recipes share one

very important element: roasted

vegetables. For this version, I’ve

blended the roasted tomatoes

with the juices from the other

roasted vegetables, along with

a dash of vinegar. It makes a

superb dressing that is perfect

with this warm, tasty salad.

• 2 aubergines, sliced


• 2 red peppers


• 1 yellow pepper
  
  
  • 2 red onions, cut into wedges
  
  
  • 3 tomatoes, halved
  
  
  • 1 garlic bulb, cloves separated
  
  
  • 4 thyme sprigs, leaves picked
  
  
  • 5 tbsp olive oil, plus 2 tbsp
    for frying
  
  
  • 2 tsp pimentón de la Vera
  
  
  • 2 tsp sherry vinegar
  
  
  • 4 tbsp extra virgin olive oil
  
  
  • Sea salt and freshly ground
    black pepper
  
  
  • 100g stale bread, torn
  
  
  • 1 tbsp capers
  
  
  • 50g manchego, shaved
  
  
  
  
  
  
  1. Preheat the oven to 200C
     (220C non-fan). Put the
     aubergine, peppers, onion wedges,
     tomatoes, garlic and thyme on a
     large baking sheet. Drizzle with
     5 tbsp oil and sprinkle with the
     pimentón. Toss to coat well.
  
  
  2. Roast for 20 minutes, then
     remove the garlic and set aside.
     Continue to roast the other veg
     for a further 20-30 minutes until
     the pepper skins are blackened
     and the rest of the vegetables
     are sticky and tender.
  
  
  3. Put the peppers in a dish and
     cover with clingfilm. Leave to
     stand for 10 minutes, or until cool
     enough to handle, then remove
  
  
  
  

the skins and seeds and thinly

slice the flesh. Save any juices to

add to the dressing.

4. To make the roasted tomato
   dressing, put the roasted tomatoes
   in a blender with the vinegar
   and extra virgin olive oil. Season
   well and blitz, adding any juices
   from the peppers and a splash of
   water until you have a dressing-
   like consistency.


5. Heat 2 tbsp olive oil in a frying
   pan over a medium-high heat.
   Add the torn bread and fry for
   5-10 minutes until golden. Drain
   on a plate lined with kitchen roll
   and season with sea salt.


6. Toss all the veg in a dish with
   the capers, manchego, croutons,
   reserved garlic and dressing and
   serve it straightaway. n

Extracted from

The Spanish

Home Kitchen:

Simple, Seasonal

Recipes and

Memories from

My Home by José

Pizarro (Hardie

Grant, £27)

Eat!

JOSÉ PIZARRO