Pepper Salad

Chef Nick is back with yet another Simplified Spanish recipe, a delicious, sweet, easy and cheap on everyone can try at home- Pepper salad!

Ingredients

Red pepper
Green pepper
1 white onion
Garlic
Olive oil
Salt
Pepper
Lemon
Parsley
Capers (optional)
Bread (for toasted croutons)

Method

1. Preheat the oven to 200°C.
2. Prepare the peppers by slicing them into long pieces. Remove the seeds and any white core inside, as the white parts are bitter.
3. Place the pepper pieces skin side up on an oven tray lined with aluminium foil.
4. Cut the top and bottom off the white onion, peel it, slice it in half, and cut into small wedge-like slices. Add them to the tray with the peppers.
5. Smash a couple of garlic cloves and place them around the peppers and onions.
6. Drizzle everything with olive oil and sprinkle with salt.
7. Place the tray in the hot oven (200°C) and cook for about 20 minutes, until the pepper skins become blackened and slightly charred.
8. Remove from the oven. Peel away any very burnt or crispy black skin from the peppers.
9. Slice the roasted peppers into strips and place them in a bowl.
10. Add the roasted onions and mix everything together. The salad should contain more peppers than onions.
11. Season with lemon juice, olive oil, salt, pepper, and chopped parsley.
12. If desired, add chopped capers, which work well with the smoky flavour of the peppers.
13. Mix everything together.
14. Serve the pepper mixture on top of toasted bread pieces.
15. Finish with a little parsley and a touch of salt.

For more details on this recipe watch our recent programme.