Salad of roast peppers dressing with Extra Virgin Olive Oil

Ingredients (4 people)

600 g red peppers

3 cloves garlic

1 tbsp wine vinegar

1 spring onion

1 docen black olives

1 tsp chopped parsley

Ground white pepper

200 ml extra virgin olive oil "Tierras de Tavara", variety picual

Directions / Preparation

Wash  and dry the peppers. Roast them in a preheated oven al 200º with half of the extra virgin olive oil (100ml). Turn them from time to time, spooning the juice over the top. Remove them from the oven after around twenty minutes, place them in a dish and cover with a cloth until they cool, so they are easier to peel.

Having peeled the peppers, open them up lengthways and remove the stalks and seeds. Use a spoon to remove any remaining seeds.

Slice the peppers and place them in a bowl along with the juices. Now prepare the dressing: finely chop the garlic, slice the spring onion in rings and mix with the vinegar, olives, pepper to taste, salt and the rest of the extra virgin olive oil. Pour over the peppers, stirring well, sprinkle with chopped parsley and serve.