Spanish · Lunch
Roasted Pepper Salad with Cured Ham
Thick-cut roasted red and yellow peppers are peeled and dressed with sherry vinegar and olive oil, then topped with thin slices of cured Serrano ham, shaved Manchego, and fresh parsley. Served at room temperature, the salad balances smoky sweetness with salt-cured pork richness.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
415Calories
35.2gProtein
25.3gFat
15.2gCarbs
8.4gSugar
3.8gFiber
2635mgSodium
81mgChol
8.1gSat Fat
520mgPotassium
215mgCalcium
1.8mgIron
1.5mcgVitamin B12
195mgVitamin C
low-carb
low-calorie
protein-rich
mediterranean
hidden-gems
low-calorie
Instructions
1
Prep
Set the oven to broil (high, roughly 500°F/260°C) and line a tray with foil. Halve, deseed, and slice the red and yellow bell peppers.
2
Char
Place the pepper halves skin-side up and broil on the top rack for 12–15 minutes until skins blister and blacken in patches.
3
Rest
Transfer the peppers to a bowl, cover tightly, and let steam for 10 minutes until skins loosen.
4
Toss
Peel the blackened skins from the peppers, then slice the flesh into thick strips. Toss with olive oil, sherry vinegar, thinly sliced garlic, salt, and black pepper until glossy.
5
Build
Arrange the dressed peppers on a plate, drape the Serrano ham slices loosely over the top, and scatter the shaved Manchego and chopped parsley across the surface.
6
Plate
Finish with a light drizzle of olive oil and serve immediately at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 14-15 thin slices Serrano ham
- 22 red bell pepper
- 22 yellow bell pepper
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tsp2 tsp sherry vinegar
- 2 clove2 clove garlic
- 1.4 oz40g, shaved Manchego cheese
- 2 tsp2 tsp fresh parsley
