Fresh summer salad with olive oil and roasted vegetables
Ingredients
- 2 a few lovely bunches of spinach shoots (or a mixture of baby leaf greens)
- A dozen small potatoes (such as new potatoes)
- 1 small aubergine
- 1 small courgette
- 1 tin of tuna in water
- 2 oblong tomatoes (such as Roma or datterino)
- Matured-flavour olive oil
- Fleur de sel (freshly ground pepper)
- Wine vinegar
Astuce
Instructions
Cut the aubergine and courgette into thin slices lengthways (using a mandoline). Mix 2 tablespoons of matured olive oil with salt, pepper, garlic powder and thyme. Brush the courgette and aubergine slices with the mixture using a pastry brush. Cook them on a grill, on a griddle or in the oven.
Cut the potatoes in half. Drizzle with a little aged olive oil, season lightly with salt and roast them in the oven (220°C) or cook them in a frying pan or under the grill until they are golden brown (about 20 minutes in the oven).
Rinse the baby spinach leaves and drain them. Slice the plum tomatoes into rounds.
In a large dish or individual bowls, arrange a layer of baby spinach leaves. Arrange the warm potatoes, the grilled slices of aubergine and courgette, the tomatoes and, finally, the flaked tuna in an attractive pattern.
Drizzle with a little mature or full-flavoured olive oil, and add a dash of wine vinegar to taste. Sprinkle with fleur de sel and freshly ground pepper.
Serve warm or cold as a complete main course, perhaps accompanied by some good country bread.
Astuce
You might also be interested in
