Solterito

Method

1. 1

   Cook the potatoes

   Bring a pan of salted water to the boil over high heat. Add the potatoes and simmer for 10 to 12 minutes, until easily pierced with a knife but still holding their shape. Drain and leave to cool.

2. 2

   Cook the broad beans

   Bring a separate pan of water to the boil over high heat. Add the broad beans and cook for 3 to 5 minutes, until tender but not mushy. Drain and rinse under cold water to stop them cooking.

3. 3

   Prepare the beans

   If the beans have tough skins, pinch each bean to slip off its skin for a softer salad.

4. 4

   Cook the sweetcorn

   If using fresh or frozen kernels, boil them in the same pan over high heat for 2 to 3 minutes, until hot and tender, then drain. If using cooked kernels, simply drain them.

5. 5

   Mix the dressing

   In a large bowl, whisk the red wine vinegar, lime juice, olive oil, chopped chilli, salt and black pepper until combined.

6. 6

   Dress the salad

   Add the cooled potatoes, broad beans, sweetcorn, queso fresco, tomatoes, red onion, olives and parsley. Toss gently until coated, taking care not to crush the potatoes or cheese.

7. 7

   Rest and serve

   Leave at room temperature for 5 minutes, with no heat, so the flavours mingle. Taste and adjust the salt or lime, then serve.

Tips

• Avoid overcooking the potatoes, or they will break up when tossed.
• Use a light hand when tossing to keep the potatoes and cheese in pieces.
• Taste after the salad has rested, then adjust the salt or lime.

Swaps

• Use feta in place of queso fresco.
• Use chopped coriander in place of parsley.
• Use a mild green chilli in place of aji amarillo.

Storing

Cover and refrigerate leftovers for up to 2 days; bring to room temperature and toss gently before serving.