Spanish chef Frank Camorra shares his recipe for asadillo, a roasted capsicum salad that's drizzled with lemon juice and sherry and topped with fresh herbs.
- 6 red capsicums
- 3 brown onions, unpeeled
- 2 heads of garlic, whole
- 4 medium tomatoes
- ⅓ cup coarsely chopped flat-leaf parsley
- 1-2 tsp ground cumin
- 150 ml olive oil, plus extra to drizzle
- 75 ml sherry vinegar
- ½ lemon
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 8 as a side
1. Preheat oven to 180°C. Place capsicum, onion and garlic on a large roasting tray. Drizzle with some oil, season with salt.
2. Roast for 25 minutes or until capsicums are blistered and garlic is cooked. Transfer capsicum and garlic to a bowl. Return onions to the oven and cook for a further 20 minutes or until soft.
3. Cover peppers with cling film to steam. Once cooled, peel capsicums and discard skin and seeds. Tear flesh into 2.5 cm strips into a large bowl. Squeeze roasted garlic from skins over capsicum, mix well.
4. Blanch, peel and deseed tomatoes, cut flesh into 6-8 petals and add to capsicum.
5. Peel onions and cut into similar sized wedges to tomatoes and add to capsicum.
6. Strain juice from roasting pan and capsicum bowl into salad and add oil, vinegar and squeeze over lemon juice, to taste. Add cumin and parsley. Season to taste. Serve warm or cold.