This is one of the recipes that we enjoy the most at home during this time of year. The roasted pepper salad, belly and onion is a classic when we have friends to eat at home, but we also enjoy it in private. Doing it is so easy….
At home we always have frozen roasted peppers in strips, so we just have to take them out the day before, cook the peppers a little and add the rest of the ingredients. It's that simple to prepare this salad that all you need to be a success are good preserves.
Roasted pepper, belly and onion salad
The roasted pepper, belly and onion salad is a classic as a starter at home when we have guests. Do you want to try it?
Author Maria
Recipe type: Entrance
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 350 g. roasted peppers in strips
- 300 g. tuna belly
- ½ white onion, julienned
- 2 garlic cloves, sliced
- 200 ml. of extra virgin olive oil
- Salt flakes
Preparation
- We drain the peppers.
- We place the oil with the garlic in a large frying pan over low heat. Cook until garlic start to brown and then we remove it from the pan.
- Add the peppers and fry over medium heat 8-10 minutes on each side. We take out and reserve.
- We assemble the salad layering peppers, crumbled belly and onion repeatedly until done.
- We decorate the pepper salad with some flakes and a drizzle of crude oil.