Andalucian picadillo

Method

• step 1

  Tip the cucumbers, green pepper and onion into a bowl or a sealable plastic box.

• step 2

  Make a vinaigrette with the oil, vinegar and a pinch of salt, pour it over the vegetables and stir through.

• step 3

  If you are maturing the picadillo overnight to eat for lunch on the following day, it’s a good idea to leave the tomatoes out until morning. The cucumber will have crisped up overnight and released some juice.

• step 4

  Chop the tomatoes into smallish dice and add them to the other vegetables. Mix gently so the tomatoes don’t fall apart.

• step 5

  Traditionally this is served in a bowl in the middle of the table, everyone dipping in a spoon and using a slice of bread to catch the drips. Alternatively, serve in small bowls.

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  Trust olive
  

  Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).