Spanish · Lunch
Roasted Pepper and Egg Salad
A Spanish-style salad of roasted red and yellow peppers, sliced hard-boiled eggs, and briny capers dressed with sherry vinegar and olive oil. Finished with fresh parsley and flaked sea salt, served at room temperature and balances sweet charred pepper against acidic dressing and rich egg.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
19.2gProtein
28.1gFat
14.2gCarbs
7.6gSugar
3.2gFiber
647mgSodium
744mgChol
4gSat Fat
612mgPotassium
98mgCalcium
3.2mgIron
1.8mcgVitamin B12
204mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Heat oven to 220C (425F). Place whole red and yellow bell peppers on a baking tray.
2
Roast
Roast peppers at 220C for 25 minutes, turning once, until skins blister and blacken in patches.
3
Rest
Transfer peppers to a bowl, cover with a plate for 10 minutes until skins loosen from trapped steam.
4
Prep
Meanwhile, boil 200g eggs in simmering water over medium heat for 9 minutes until yolks are just set.
5
Cool
Drain eggs and run under cold water for 1 minute until cool, then peel and slice into wedges.
6
Prep
Peel blackened skin from peppers, discard seeds and stems, slice flesh into strips.
7
Build
Arrange pepper strips and egg wedges on a plate. Scatter capers and minced garlic over top.
8
Whisk
In a small bowl, whisk olive oil and sherry vinegar with salt and black pepper until combined.
9
Plate
Drizzle dressing over salad and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (200g)
- 22 red bell pepper (240g)
- 11 yellow bell pepper (150g)
- 2 tbsp30ml extra virgin olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp capers, drained
- 22 small clove garlic
- 2 tbsp2 tbsp parsley
- a pinch of flaked sea salt
- a pinch of black pepper
