Red Pepper Salad (4)

A red pepper salad from Rioja,Spain.

Red Pepper Salad (4)
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    Red Pepper Salad (4)
    Print Recipe
      Instructions
      1. Preaheat the oven to 200 C, Gas 6. Put the peppers, garlic and tomato in a roasing tin and bake for 15 minutes. Revove the tomato and garlic from the roasting tray and set aside. Cook the peppers for a further 15 minutes.
      2. Skin, deseed and chop the tomato, reserving the juice. Peel the garlic cloves. Skin, deseed and slice the peppers, resrving their juice.
      3. Arrange the pepper slices in a serving dish . Pond the garlic and tomato to a paste with a little seasalt.
      4. Add the oil, sherry vinegar and the reserved juices and mix again. Pour the dressing over the peppers and sprinkle over some parsley to serve.
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