Roasted pepper and belly salad

A very simple and healthy recipe for today, a roasted pepper and belly salad, rich, rich. We will accompany it with a dressing with garlic and chopped parsley, capers and a good olive oil. As a final touch some anchovies or even some olives.

This salad is used as a starter, as a side or to prepare some toasted snacks. Either way it is delicious.

The peppers will be roasted as I already explained in the recipe for Scalped that I shared with you a few days ago, baked and then peeled and cut into strips.

Roasted pepper and belly salad

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Enjoy this combination of vegetables with belly, fresh and healthy.

• Barbara Gonzalo

• Kitchen: Spanish, International
• Recipe type: salads
• Rations: 3

• Preparation time: 10M
• Cooking time: 10M
• Total time: 20M

Ingredients

• 2 roasted peppers
• 1 can of tuna belly in oil
• 1 garlic
• 1 handful of parsley
• 8-10 capers
• extra virgin olive oil
• anchovies in oil
• stuffed olives
• shawl

Preparation

1. Place the roasted peppers in a bowl and mix with the belly. Reserve.

2. Chop the garlic and parsley and mix them with a splash of olive oil and a pinch of salt.

3. Add the capers whole or halved. Mix.

4. Pour the mixture that we have just prepared over the peppers with the belly and mix.

5. Finish the salad by decorating with some anchovies or stuffed olives (or both).

6. Serve at room temperature or cold. You can also enjoy this delicious salad on toast bread.