Ensalada de Pimientos Asados

Ingredients

• 6red bell peppers — roasted and peeled
• 2 clovesgarlic — thinly sliced
• 5 tbspextra virgin olive oil
• 1 tbspsherry vinegar
• 1 tspground cumin — optional
• 2 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Preheat your oven to 220°C (430°F). Place 6 red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven until their skins are charred and blistered, turning occasionally with tongs to ensure even roasting. The peppers are ready when the skin is mostly blackened and the flesh is soft to the touch.
2. Once roasted, transfer the peppers to a large bowl and cover it tightly with plastic wrap. Let them steam for about 15 minutes, which will make peeling them easier. After steaming, peel away the charred skins, remove the seeds, and slice the peppers into strips about 1 cm wide.
3. Mince 2 cloves of garlic finely and place them in a small bowl. Add 5 tablespoons of extra virgin olive oil, 1 tablespoon of sherry vinegar, and a pinch of fine sea salt. Whisk the mixture until it emulsifies and has a slightly thickened consistency. Taste the dressing to ensure the balance of acidity and salt is to your liking.
4. In a large mixing bowl, combine the roasted pepper strips with the dressing. Add 1 teaspoon of ground cumin and gently toss the peppers to coat them evenly, taking care not to break the strips.
5. Chop 2 tablespoons of flat-leaf parsley finely and sprinkle it over the salad. Toss gently once more to distribute the parsley without mashing the peppers.
6. Allow the salad to sit at room temperature for about 10 minutes, which will help the flavors meld together. Before serving, taste and adjust the seasoning with additional salt if necessary, then drizzle a little more olive oil on top for a glossy finish.