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Pipirrana


Serves: 6 as a starter (or 4 as a lunch)
timePrep time: 30 mins
timeTotal time:
Pipirrana
Recipe photograph by Emma Lee
Somewhere between a gazpacho and a salad, pipirrana is so wonderfully fresh. Perfect for summer, it can be eaten on toast or as a salad served with fish

Serves: 6 as a starter (or 4 as a lunch)
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
257Kcal
Fat
18gr
Saturates
4gr
Carbs
9gr
Sugars
9gr
Fibre
4gr
Protein
14gr
Salt
0.4gr

José Pizarro

José Pizarro

Originally from Extremadura, western Spain, José has lived in the UK for 20 years. He owns three restaurants in London – José Tapas Bar, Pizarro Restaurant and José Pizarro – plus The Swan Inn in Esher, Surrey. In 2014, José was named one of the ‘100 Españoles’ – a prestigious award showcasing people sharing Spanish culture around the world
See more of José Pizarro’s recipes
José Pizarro

José Pizarro

Originally from Extremadura, western Spain, José has lived in the UK for 20 years. He owns three restaurants in London – José Tapas Bar, Pizarro Restaurant and José Pizarro – plus The Swan Inn in Esher, Surrey. In 2014, José was named one of the ‘100 Españoles’ – a prestigious award showcasing people sharing Spanish culture around the world
See more of José Pizarro’s recipes

Ingredients

  • 6 eggs, at room temperature
  • 500g ripe tomatoes
  • 2-3 green chillies, deseeded
  • 2 red peppers, deseeded
  • 1 large cucumber, peeled and deseeded
  • 4 spring onions, trimmed
  • a handful of garlic or chive flowers (optional) or 1 tbsp chopped chives
For the dressing
  • 2 tbsp sherry vinegar
  • ½ tsp caster sugar
  • 3 tbsp extra-virgin olive oil

Step by step

Get ahead
Cook the eggs up to 4 hours ahead. Cool and store in the fridge. Make the salad up to 3 hours ahead and leave, covered, at room temperature. Add the eggs just before serving.
  1. Add the eggs to a pan of boiling water, boil for 9 minutes, then cool under cold water and set aside.
  2. To peel the tomatoes, score a cross in the base of each. Place in a bowl and cover with just-boiled water. Leave for 30 seconds, remove and plunge into cold water. Peel off the skins.
  3. Dice the tomatoes, chillies, peppers and cucumber and add to a salad bowl. Slice the spring onions and add to the bowl; toss gently.
  4. Whisk together the dressing ingredients until emulsified and season to taste. Stir through the salad. The salad is robust enough to sit in its dressing until you are ready to serve; the flavours will only enhance.
  5. Peel and chop the eggs and add to the bowl at the last minute, then scatter with the flowers, if using, or chives. Serve with crusty bread, if you wish.

    Recipe adapted from Andalusia: Recipes From Seville And Beyond by José Pizarro (Hardie Grant, £25)

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