Salad for Katia

Katia Wengraf is one of the best people I know. She runs Review Books in Peckham and her company has greatly improved my life over the past two years. She has the gift of a mystic when it comes to choosing books and reading people, is very kind, startlingly insightful and is generally brilliant company. I am glad to say that where I currently live is on her route home from the bookshop and sometimes she’ll turn up for a chat or a drink that becomes dinner. I take great delight in these unplanned occasions.  

This dish comes with the warning that I made it using very ripe tomatoes from the garden, whose flavour enhanced its effect. Tomatoes as ripe as you can have will be good for this. NB I never refrigerate tomatoes because I think it dampens their flavour.

Served 3

3 eggs, hard-boiled then halved

200g of green beans, boiled in salted water until tender (around 6 minutes)

5 medium sized ripe tomatoes cut into rough, large chunks (remove any tough core)

a tin of chickpeas, well drained and rinsed

1 red onion, finely sliced

a generous handful of fresh basil leaves, torn up roughly

a small-ish tin of good quality tuna steaks in oil

5 tablespoons of olive oil

2 tablespoons red wine vinegar

salt and pepper


How to make:

Prepare the ingredients as above. Mix gently together with generous seasoning of salt and pepper, except the eggs. Garnish with the eggs. 



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