Guarda la ensalada del verano translates to, ‘save the summer salad’ and, traditionally, is a refreshing, no-cook chopped salad originating from Andalusia in southern Spain. Born as a peasant dish to beat the brutal summer heat, it is designed to use cool, refreshing, local produce.

Often consisting of salad ingredients and an egg, I’ve switched it up a bit and used iced baby watermelon, wild rocket, feta and boiled salted duck egg for a umani kick. I’ve kept the traditional dressing of extra virgin olive oil, lemon and black pepper.

A salted duck egg in its lovely pale blue shell is fabulous. This way of preserving the egg is steeped in tradition, believed to predate other preserved eggs by hundreds of years on the Asian continent. Whilst the exact origin is unknown, it predates its closest relative, century eggs, which originated in China during the Ming Dynasty period. Salted duck eggs were buried in sand and the salty sea water would penetrate the shell of the egg over time until the desired amount of salinity was achieved. It has a unique flavour as the white is saltier and denser than a boiled chicken egg and the yolk has a rich, deep and strong flavour. I think mixed with the feta, it gives a lovely contrast to the refreshing, crisp and juicy baby watermelon.

Serve as a starter, light lunch or with baked fish and mollete, an Andalusian flat, soft, round white roll with a floury crust, ideal for mopping up the bottom of the dish.

#CookpadApron2026 #June2027