This Spanish roasted pepper and tomato salad is an easy and delicious summer salad, side, or lunch.
- 1 red pepper/capsicum
- 2 medium tomatoes halved
- 2 cloves garlic skin left on
- 1 tsp olive oil
- ¼ tsp ground cumin
- ½ tbsp olive oil
- sea salt
- 1 boiled egg optional
Half and deseed the pepper/capsicum, cutting them from the stalk to the bottom.
Place garlic cloves (in their skin) on a baking sheet together with the halved peppers (skin side up), and the halved tomatoes (cut side facing up).
Drizzle 1 tsp olive oil over the peppers/capsicum halves and tomato halves.
Roast until skin on peppers starts to go black and blistered (approx.. 8 minutes). Place peppers in bowl, cover with clingfilm and leave half an hour until cool enough to handle.
Peel the peppers/capsicum and place them into a blender bowl (or bowl if using a hand blender) with the tomatoes. Slide garlic cloves out of their skins and add them with a pinch of cumin and a generous pinch of salt and blend until chunky.
Pour into serving dish and drizzle over ½ tbsp olive oil and hardboiled egg. Serve with crusty bread.
Vegan: top the asadillo manchego with 1-2 tbsp cooked chickpeas instead of the egg.
Cumin: Use a pinch of cumin seeds rather than ground cumin. I love the chewy texture of cumin seeds, but the rest of my family aren't keen so I use ground cumin if serving it to them.
Serving more than 2 people: This recipe can easily be doubled, tripled or quadrupled.
Calories: 136kcalCarbohydrates: 10gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 93mgSodium: 41mgPotassium: 449mgFiber: 3gSugar: 6gVitamin A: 3018IUVitamin C: 94mgCalcium: 30mgIron: 1mg
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