Roast Pepper Salad

23 Sep

There are many roasted pepper salads to be found all around the Mediterranean region; long sweet green or red peppers are roasted and skinned and served with a simple dressing.
To prepare the peppers
Preheat the oven to 240c (gas 9). Wash the peppers and lay whole in a large baking tray and place high in the oven. Roast the peppers for 30-40 minutes until the skins start to brown and blister. Better still is roast them over a charcoal flame until the skins are blackened. Put the peppers in a polythene bag or cover the tray and leave for 15 minutes to loosen the skins. While still warm peel the peppers, remove the seeds and cut off the stems but make sure to keep all the pepper juices. At this point the peppers can be stuffed into a sterilised jar, pour in the juices and top up with olive oil to form a seal from the air, cap and store. The peppers are ready to eat simply slice into long strips or squares, dress and serve.

Cook’s Tip
Roasted peppers make a great preserve, once prepared, simply pack into sterilised bottles with their juices and cover with oil. They will keep in a cool dark place for years. Serve as an appetiser or tapas, add to a salad composé or serve with pasta for a quick lunch.
Dressing Variations:
  1. Basic Spanish Dressing: a simple dressing of crushed garlic and olive oil
  2. Garlic & Parsley as basic Spanish Dressing but with parsley
  3. Preserved lemon dressing: as basic dressing plus sliced preserved lemon skin
  4. Lemon & Parsley Dressing: salt & pepper, olive oil, lemon juice, chopped garlic and parsley.
  5. Salt Fish: in Spanish tapas bars roast preserved peppers are often served with flakes of salt cod.

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