Mallorcan Tennis Salad

I went to Rafa Nadal's tennis academy last week and I was impressed that the food in the restaurant was actually pretty good. It was simple but there was lots of choice for veggies and they always had a great selection of in season fruit for pudding. I basically had a similar salad to this most days after the morning tennis practice. This is vegan except for the dressing. I love anchovies, and so really wanted to show how yummy they are in a vinaigrette. For a plant based version, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 4 tbsp olive oil, 1 tbsp balsamic vinegar and small squeeze of lemon juice would also be good. You will need a little sweet to balance out the acidity and bitterness from the pickles and padrón peppers. These Spanish guindilla peppers are so addictive and they serve them in Mallorca on top of a pan con tomate for a snack. SO DELICIOUS!

Recipe for 2

GF/DF

1 butter lettuce, torn

1 large tomato, quartered

100g green beans, chopped

4 guindilla pickled peppers (they are spicy)

Handful parsley leaves

200g cooked chickpeas

1 radish, thinly sliced

handful sunflower seeds

handful padrón peppers (I fried in a hot pan with some sunflower oil, sea salt, pepper, 1 whole garlic clove until charred and soft, about 6-7 minutes. I put it on my stories!)

For the dressing

6 anchovies, diced

5 tbsp good quality extra virgin olive oil

2 tbsp sherry/white wine vinegar

1 tbsp balsamic vinegar

zest of half a lemon and 2 tbsp juice

pinch of sugar

black pepper

In a small bowl mix all the ingredients together for the dressing. Plate up the salad in a large serving bowl and drizzle the dressing over with a last sprinkle of salt, pepper and olive oil.