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ROASTED 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 or Navarrico Piquillo pepper strips
OUT OF STOCK
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 spring onions
  • Nunez de Prado Unfiltered Extra Virgin Olive Oil
IN STOCK
  • Valdespino Sherry Vinegar
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. Alternatively use our Navarrico Piquillo pepper strips.
  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 or Navarrico Piquillo pepper strips
each -
OUT OF STOCK
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 spring onions
  • Nunez de Prado Unfiltered Extra Virgin Olive Oil
IN STOCK
  • Valdespino Sherry Vinegar
IN STOCK
  • Pinch of salt

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