Pipirrana
Serves: 6 as a starter (or 4 as a lunch)
Prep time: 30 minsTotal time: 
Recipe photograph by Emma Lee
Pipirrana
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)
Prep time: 30 minsTotal 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
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
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.
- Add the eggs to a pan of boiling water, boil for 9 minutes, then cool under cold water and set aside.
- 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.
- Dice the tomatoes, chillies, peppers and cucumber and add to a salad bowl. Slice the spring onions and add to the bowl; toss gently.
- 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.
-
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)
