Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

This gorgeous, delicious and super healthy salad is definitely one of our home favourites. It is a variant of the famous roasted piquillo peppers and you don’t need those unique peppers which are hard to find. You can make it in around 30 minutes and you will be thankful of knowing how to cook them because there are only a few things better in this world. Also, you can use it as a base for sauces like the one I use to make my blood sausage tapas

Ingredients -serves 4

Bell peppers, 10
Extra virgin olive oil, 50ml
Red wine vinegar, 50ml
Garlic, 5 cloves
Salt, 1 tsp
Black pepper, freshly ground, 1/2 tsp


Preparation

Cut the stems out of the bell peppers and shake them a bit in order to get some of the seeds out of them.

Carefully remove the tops
Carefully remove the tops

Place the bell peppers on an oven plate with parchment and drizzle a little bit of olive oil over them.

Drizzle some olive oil over those babies
Drizzle some olive oil over those babies

Put those babies on the top half of the oven -near the grill- at 250ºC / 480ºF. Roast for about 10 minutes or until their surface is almost fully black. Turn them on the other side and repeat.

Carefully remove them from the oven making sure you don’t drop any of the beautiful juices. This juice is sweet and flavoursome and it is very important for this recipe. Keep that incredible nectar safe.

Look at those beauties
Look at those beauties

Peel the peppers as much as you can, but don’t worry about leaving some pieces of black peel in them. Tear them into strips with your hands and place them, together with the juices, in a container. If you have a clay pot like the one you see in the photos, that’s the place.

Let them cool down before you start working them!
Let them cool down before you start working them!

To prepare the dressing, finely chop the garlic and mix it with the olive oil, vinegar, salt and pepper. Pour it over the peppers.

The recipe for happiness. Simple and awesome
The recipe for happiness. Simple and awesome

Cover the salad and keep it in the fridge for at least 1 hour. This will help it getting even more flavourful.

Amazing. Just amazing
Amazing. Just amazing

Serve cold or at room temperature. It is perfect to combine with hearty meats or just to eat it by itself. You’ll love it!

Salud!

2 Responses

  1. […] the roasted bell peppers, you can check out the full recipe here · 1 cup of roasted bell peppers · 100ml of tomato paste or pasatta. · 1 tsp of brown […]

  2. […] Roasted Bell Pepper Salad January 11, 2015 […]

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