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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

PIQUILLO PEPPER SALAD

Light and refreshing, eat this salad all through the year
READY IN

45 minutes

COOKING TIME

30 minutes

PREP TIME

15 minutes

SERVES

3-4 people

ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 6 spring onions
  • Nunez de Prado organic X.V. olive oil
IN STOCK
  • Valdespino sherry vineagr D.O.P.
IN STOCK
  • Pinch of salt

METHOD

  1. Heat the oven to 180º C and roast the red, green and yellow peppers for 30 minutes on a baking tray, turning occasionally so they cook evenly on all sides.
  2. When the skins have turned black, take the peppers out of the oven and put them into a plastic bag or wrap them in cling film and allow to cool - this will make it easier to remove the skin.
  3. Having peeled the skin, cut the peppers into thin strips and arrange on a serving dish.
  4. Finely chop the spring onion and scatter over the peppers; sprinkle with salt and drizzle Arbequina olive oil and a few drops of Valdespino sherry vinegar over the peppers.

ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 6 spring onions
  • Nunez de Prado organic X.V. olive oil
IN STOCK
  • Valdespino sherry vineagr D.O.P.
IN STOCK
  • Pinch of salt
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