Delicious Spanish style salad with potato, prawns and garden vegetables
Ingredients
Onion x 1
Potato x 5
Mushrooms x 2 cups
Garlic x 1 heaped tsp or 4 cloves
Tomato x 2 large / a punnet of cherry
Cucumber x 2
Red Capsicum x 1
handful of chopped Kale (alternatively baby spinach)
Extra Virgin Olive Oil
Italian Red Wine Vinegar
Parsley
Oregano
Prawns/Roast Chicken
Prep
Put a pot of water to boil on the stove.
Cut up the potato into quarter chunks and throw in the water to cook. Roughly 10-15 minutes.
While the potatoes are cooking. Cut up the cucumber. I cut the cucumber into quarter strips then slice so they look like triangle chunks. Cut up the tomato, I like to use different varieties for colour and texture but use whatever you have in the kitchen. whether its gourmet, romano, or cherry. Cut the capsicum into chunks and mix in a large salad bowl along with the cucumber and tomato. pour some olive oil, salt and red wine vinegar over the mixed salad. I usually pour enough to coat and cover the ingredients or to taste.
If the potatoes are ready, drain and allow them to cool in the pot.
Dice the onion, quarter the mushroom and sauté them in the garlic and oregano. I use coconut oil or a high temperature cooking oil as the virgin olive oil is not suited for this. once the onion is looking transparent throw in the prawns or left over roast chicken and kale to heat up and flavour.
Douse the potato in red wine vinegar and olive oil. Sprinkle on a decent amount of salt and parsley. Then toss. If you do not allow enough time for the potato to cool the potato will be too soft and begin to break into a mash. I personally do not mind but if you want the potato to hold its form, leave until at least luke warm.
Pour and gently mix all the ingredients in a large casserole dish and serve.