Wills' Devil Salad



Just shooting and editing pics for the Christmas 2015 issue of Dish magazine and was fiddling on the computer when I came across this old blog post from two years ago (!!!). This time last year I recreated the recipe for Dish magazine, and it is still such a fab spring recipe, I thought I'd re-post it, along with the original words. How time flies.....!

"Not long ago we went on a family trip to Wellington to check out universities and courses for Henry. (Now that we have got him fairly well started on his path to global domination through design, we can start sorting out Rich...) Whilst in the capital we had several good catch-ups with our almost 21 year old nephew Will who is studying business there. A lively social lad, who enjoys a cold beer on a hot day as well as a delicious meal, we discussed the virtues of a good salad whilst out for breakfast one morning, and decided that it needed to have a good dose of devilish chilli heat and a bit of grunt...et voila! This salad (like my recipe for Huevos Rancheros) would be great any time of day, as brunch, lunch or dinner, with anything from strong coffee to a beer. Generally speaking I have a fair amount of self control (am a self-confessed major control-freak) but that went out the window whilst shooting today, because, quite frankly I couldn't resist tucking in...I hope you can't either!"





1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp caster sugar
1/2 tsp chilli flakes
sea salt and freshly ground black pepper
8 small vine tomatoes, halved
small handful fresh coriander or parsley

1/2 cup good quality egg mayonnaise
1 tbsp freshly squeezed lime juice
1/2 tsp chilli oil (plus extra optional)
 1/4 tsp sweet smoked paprika

3 chorizo sausages, angle sliced
2 cos lettuces or 1/2 iceberg lettuce, washed and torn into wedges
2 avocados, sliced into wedges
1 red chilli, sliced
1 lime
4 eggs

6 slices ciabatta or sourdough bread 


Preheat oven to 150˚C ( 300˚F) and line a small tin with baking paper. Into it, lay out tomatoes, cut side up. Whisk oil, vinegar, sugar and chilli flakes together, and pour over tomatoes. Sprinkle with salt and pepper and bake for 70 minutes, until soft, sweet and intensely flavoured. (They can be prepared like this up to a day in advance and stored in the fridge, just take them out half an hour before serving so they aren't fridge-cold). In a jug whisk mayonnaise, lime juice, chilli oil and paprika - season to taste with pepper and sea salt.

Put a pot of water on to poach your eggs, heat up the grill for the ciabatta and throw the chorizo in a frying pan while you plate up your salad. Layer the cos, avocados, tomatoes, parsley or coriander and chilli onto a serving plate (or two). Quickly grill the ciabatta for a minute each side, then poach the eggs for about 3-4 minutes, fry off the chorizo and pop them both on top of the salad greens. Drizzle with dressing and serve with extra sea salt and freshly ground black pepper, a lime to squeeze and the ciabatta. Serves 2 (But can easily be multiplied to serve more). Drizzle with a bit more chilli oil if you like it hot!



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