Serve with san jacobo (Spanish pork schnitzel wrapped in jamón and filled with molten cheese).
A simple summer salad of roasted capsicum, onion and garlic with tomato and cumin. Use the best extra virgin olive oil you can find.
- 6 red capsicums
- 2 onions
- 2 heads garlic
- 250 ml extra virgin olive oil (arbequina if possible)
- sea salt
- 500 g tomatoes, peeled, seeded and roughly chopped
- ½ bunch flat-leaf parsley, roughly chopped
- 125 ml sherry vinegar
- 1 tbsp cumin seeds, toasted and crushed
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.
Preheat the oven to 180°C. Place the whole capsicums, onions and heads of garlic in a baking dish. Drizzle with some of the olive oil and sprinkle with sea salt. Roast for 30 minutes or until the onion is soft. Transfer to a bowl, cover with plastic wrap (the steam will help loosen the skins) and set aside until cool enough to handle.
Put the tomato and parsley in a separate bowl. Squeeze the onions from their skins, roughly chop them and add to the tomato. Cut the tops off the heads of garlic and squeeze the cloves into the bowl. Peel the capsicums and discard the seeds. Tear the flesh into strips and add to the bowl. Pour over the remaining oil and the sherry vinegar. Sprinkle with the cumin and add salt to taste. Toss well with your hands.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.