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
Cut the stems out of the bell peppers and shake them a bit in order to get some of the seeds out of them.
Place the bell peppers on an oven plate with parchment and drizzle a little bit of olive oil over them.
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.
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.
To prepare the dressing, finely chop the garlic and mix it with the olive oil, vinegar, salt and pepper. Pour it over the peppers.
Cover the salad and keep it in the fridge for at least 1 hour. This will help it getting even more flavourful.
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!