Store up some summer for a winter day.
I’m feeling pretty darn pleased with myself. This salad that I’m about to show off to you is a stored salad. Two of its key ingredients were picked and cooked in the summer, and are only now making their way into my mouth. This is organisation at its height (which is, let’s face it, pretty rare).
The salad leaves are, of course, fresh. The avocado, chicken and chorizo are, of course, from a shop. But the courgettes, cooked in rosemary and a little bit of sugar to caramelise them, and the runner beans, were both picked in the summer and frozen. Here’s how I did it.
I cooked the courgettes in a pan with a little bit of olive oil until almost fully done, left them to cool and then froze them. I boiled the runner beans until al dente, left them to cool and then froze them. Then last night I got them out of the freezer and threw the courgettes into a pan with a little olive oil, some rosemary and a teaspoon of sugar, and allowed them to defrost and caramelise. I threw the runner beans from frozen into a pan of boiling water and allowed them to defrost too. Then I left them to cool before serving in this salad. Briefly, I imagined that I was sitting in the summer sun as I ate it. And congratulated myself on organising a bit of stored summer for such a bleak day.