Solterito

Solterito

By
From
Andina
Serves
4
Photographer
David Loftus

Broad Bean, Tomato, Fresco Cheese & Botija Olive Salad. The word solterito means ‘unmarried’ and I find it intriguing that this emblematic Arequipa dish gets its name because it was once eaten only by unmarried men. Light but filling, the salad helped loveless bachelors to stay svelte while each one searched for a wife. I love this as a main at lunchtime: it bursts with flavour and is bright to look at.

Ingredients

Quantity Ingredient
125g purple potatoes or regular floury potatoes
125g new potatoes
75g broad beans
75g choclo corn kernels or sweetcorn kernels
8 cherry tomatoes, halved
8 peruvian botija olives, or kalamata olives, halved
1 amarillo chilli or medium-heat red chilli, deseeded and julienned
75g queso fresco, crumbled
or 75g cottage cheese
2 spring onions, very thinly sliced, to serve
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
75ml olive oil
50ml white wine vinegar
1/2 tablespoon Causa de Alcachofa de Jerusalén, rocoto pepper paste
a few parsley leaves, finely torn
1/4 small red onion, finely chopped

Method

  1. Put all the potatoes in a saucepan and cover with water. Put over a high heat and bring to the boil. Salt the water and cook the potatoes until tender (about 15 minutes), then drain and allow to cool. Cut into cubes or thick slices.
  2. Bring another saucepan of water to the boil over a high heat. Salt the water, then add the broad beans and choclo or sweetcorn and cook for 3–4 minutes until just tender. Drain and allow to cool.
  3. Meanwhile, make the dressing. Whisk the olive oil and white wine vinegar together with the rocoto paste and season with salt and pepper. Stir through the parsley leaves and red onion, then set aside. (Store any leftover dressing in a sterilized jar in the fridge for up to 2 weeks.)
  4. To assemble the salad, put the potatoes, broad beans and choclo or sweetcorn in a bowl with the cherry tomatoes, olives and julienned chilli. Add the cheese, pour in the dressing and stir to combine. Finally, decorate with a sprinkling of spring onions.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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