They might not strike you as an obvious dinner accompaniment, but beyond the slightly prickly exterior cactus can be great to eat, with a taste not dissimilar to gherkin.

Commonly available cut into strips and pickled in jars, they are known as ‘napolitos’.

Ingredients

  • 1 jar Discovery sliced cactus
  • 1 red pepper
  • 3 garlic cloves
  • 1 small red onion
  • 3 tbsp olive oil
  • 120ml cider vinegar
  • Handful of fresh coriander
  • Pinch of salt
1. Deseed the pepper and place the flat sides under the grill until the skin chars, then transfer to a plastic bag, tie the top so no air can get in, and put to one side for 10 minutes.

2. Chop the garlic and fry in the olive oil until golden. Place the fried garlic in a salad bowl and allow the oil to cool, it can be used on the salad later.

3. Finely slice the red onion and add to the salad bowl. Mix in with the vinegar and garlic. Remove the red pepper from the bag, peel off the skins, and slice into thin strips – then add this to the salad too.

4. Drain the napolitos thoroughly and add to the salad along with the cooled-down garlicky olive oil. Gently mix the salad, adding a little salt, and chill until ready to serve. Serve topped with the fresh coriander and crusty bread.