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Piquillo pepper salad

Light and refreshing, eat this salad all through the year

Brindisa piquillo pepper salad recipe 960X540

Ready In

45 minutes

Cooking time

30 minutes

Prep time

15 minutes

Serves

3 -4 people

Ingredients
1 tin Piquillo pepper strips
1 green bell pepper
1 yellow bell pepper
6 spring onions
Brindisa 100% Arbequina extra virgin olive oil
Valdespino sherry vineagr D.O.P.
Pinch of salt
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Method

  1. Heat the oven to 180º C and roast the green and yellow peppers for 30 minutes on a baking tray, turning occasionally so they cook evenly on all sides.
  2. When the skins have turned black, take the peppers out of the oven and put them into a plastic bag or wrap them in cling film and allow to cool - this will make it easier to remove the skin.
  3. Having peeled the skin, cut the green and yellow peppers into thin strips and arrange on a serving dish together with the red piquillo pepper strips.
  4. Finely chop the spring onion and scatter over the peppers; sprinkle with salt and drizzle Arbequina olive oil and a few drops of Valdespino sherry vinegar over the peppers.

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Ingredients
1 tin Piquillo pepper strips
1 green bell pepper
1 yellow bell pepper
6 spring onions
Brindisa 100% Arbequina extra virgin olive oil
Valdespino sherry vineagr D.O.P.
Pinch of salt
Add all to basket

Add in stock items to your basket

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