Roasted red pepper & tuna salad with sherry vinegar

Contains pork – recipe is for non-Muslims only

Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining

Prep:15 mins

Serves 6
Easy

Nutrition per serving

kcal 129
fat 10g
saturates 2g
carbs 3g
sugars 2g
fibre 2g
protein 7g
salt 0.85g

Ingredients

5-6 whole roasted peppers from a jar, cut into large pieces
80g can sustainable tuna in olive oil, drained and flaked
2 eggs, hard-boiled, peeled and quartered
1 small red onion, chopped
8 black olives, pitted and halved
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
2 tbsp chopped flat-leaf parsley

Tip

Manchego & quince sticks
Cut 200g manchego into chunks, and 150g membrillo or quince paste into similar-size chunks. Skewer with toothpicks and serve.Sherry spritzers

Add some ice cubes to 6 tumblers. Pour 75ml dry fino sherry, in each glass and top up with soda water. Add a squeeze of lime and a lime wedge.

Garlic prawns with parsley & lemon
In a large frying pan heat 4 tbsp olive oil and fry 3 chopped garlic cloves with a pinch of red chili flakes. Add 400g large, raw, peeled prawns and cook over high heat for 2-3 mins until pink. At the last minute, squeeze in the juice from half a lemon and sprinkle with chopped flat-leaf parsley. Serve with some crusty bread to mop up the juices.

Method

Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.