Easy
60 minutes
Serves 6
GAZPACHO:
6 Vine tomatoes (Halved and scooped out)
1 White onion (Diced)
1 Cucumber (Skinned and chopped)
1 Red pepper (Deseeded and chopped)
1 Garlic clove (Diced)
Splash of white wine vinegar
25ml of Olive oil
SPANISH BRUSCHETTA:
One flat sourdough loaf (Cut into slices about 1.5 cm thick)
2 Avocado (Skinned, deseeded and mashed)
Sliced smoked salmon
1 Tbsp Olive oil
CHICKPEA & SPINACH STEW:
3 Tbsp Olive Oil
1 Onion (Finely chopped)
1 Carrot (Finely chopped)
1 Celery stick (Finely chopped)
2 Bay leaves
2 Garlic cloves (Finely diced)
¼ tsp Cinnamon
1 tsp Paprika
2 x Cans of Chickpeas (Washed and drained)
1 tsp White wine vinegar
400g of Spinach (Washed and drained)
Step 1.
GAZPACHO:
Step 2.
Place all ingredients into a blender and blend until smooth
Step 3.
Slowly pass through a sieve into a serving jug
Step 4.
Refrigerate for a minimum of 2-4 hours
Step 5.
SPANISH BRUSCHETTA:
Step 6.
Oil and lightly toast your sliced sourdough
Step 7.
Season your mashed avocado with a pinch of salt and pepper before spreading onto your toast
Step 8.
Layer sliced salmon over the top and garnish with thinly sliced radish
Step 9.
CHICKPEA & SPINACH STEW:
Step 10.
Gently heat your oil in a large pot and fry your onion until soft
Step 11.
Add your carrot, celery, bay leaves and season with salt and pepper and simmer for 2-3 minutes
Step 12.
Next add your garlic, cinnamon and paprika stirring through thoroughly
Step 13.
Now add your chickpeas (Careful to turn slowly so as not to crush them)
Step 14.
Add your vinegar and about 100ml of water and simmer for 2 minutes
Step 15.
Now add your spinach, once this has wilted totally, remove from the heat and season to taste