Summer Salads, Spanish Omelette

24th July 2013

I am always happy when I get to tick recipes off my very long ‘to make’ list.  

I was meant to be meeting N and K for drinks last week, but given that every restaurant and bar with outside space in London is full to bursting at the moment, we made a last minute decision to cook at home.

I decided on two summery salads and a Spanish omelette – a light colourful dinner that we could eat in the garden.  

The first salad is a simplified version of Ottolenghi’s Tomato and Pomegranate.  The second is a recipe I found on BBC Food.  And the omelette is a Jamie Oliver classic.  Here’s how to make them…

Chop red and yellow tomatoes, red pepper, garlic, red onion – and chuck it all in a serving dish.

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Drizzle the mixture with good olive oil and season with salt and pepper.  Finally, garnish with pomegranate seeds and oregano leaves.  (Hint – you can buy pomegranate seeds packaged separately from Waitrose.  It’s way easier and quicker than getting them from the fruit yourself!)

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Easy to do, but it looks beautiful.

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Next salad up!

Lightly toast some almonds in a pan – this will only take a few minutes.

While the almonds are toasting, lay out some mixed salad leaves – ideally spinach, watercress and rocket (the bitter flavour will contrast well).  

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Chop up some crumbly feta…

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The almonds should be ready by now, so take them off the heat.

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More pomegranate seeds go on this salad as well, so make sure you have enough. Shake the feta, seeds and almonds onto the green leaves.  

This one also gets a dash of olive oil, but add some sesame oil too (just a little).  Season, and squeeze half a lemon over everything before tossing it.

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Last but not least – the omelette.  I wanted to add a bit of body to the meal, and this is a good option – not too carb heavy, but still satisfying.  

Boil a few potatoes until cooked, and then cut them roughly into slices/chunks.  While you’re waiting for the potatoes to boil, beat the eggs in a mixing bowl with a fork.  I used ten eggs and this was plenty for four people as an accompaniment to the salads.

Cook the potato pieces and a bit of chorizo and onion in a large frying pan until they’re golden.  Add some fresh rosemary after a few minutes.  

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When the rosemary is crisp, pour the egg mixture into the pan.

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Cook on the hob for another minute or so, and then pop the frying pan into a preheated oven (about 200ºC).  When the omelette is cooked through in the middle, it’s ready.

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Take everything outside and serve with white wine (and in our case, Summer Fruits squash as well – why not hmm?!).

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A plate full of goodness…

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And what else to finish?  Strawberries, of course.

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It was a lovely girly evening of food, gossip… and snapchat.  Everyone loves a bit of snapchat.

Here are the original recipes if you want to browse:

  • Ottolenghi’s Tomato and Pomegranate recipe
  • Leafy salad with feta and pomegranate recipe – BBC Food
  • Jamie Oliver’s Potato and Chorizo omelette recipe
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10 thoughts on “Summer Salads, Spanish Omelette

  1. Shee

    Your salad recipes are amazing. I might be trying those as I’m on a salad kick these days. (Found your blog from Rose’s site, btw) xx

    Reply
    1. katiesprog Post author

      thanks for reading Shee, and I’m glad you like the recipes. i know what you mean about the salad kick – especially with the weather being so warm I haven’t felt like eating hot meals really!

      Reply
    1. katiesprog Post author

      ah, I’m very jealous you’re off to uni! yes – definitely make a recipe list before you go. it’s quite good to use bbc food for recipes – you can then save lots of favourites in one place.

      Reply

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