Salad Fasting
Macedonian salad (roasted pepper)
A late-summer salad of roasted peppers and tomato, dressed with oil and vinegar and eaten with bread.
Recipe from Туѓино Јабано
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Fasting
- Suitable
Ingredients 9 ingredients
Method
- Roast the peppers whole at 230°C, or over a barbecue, turning them until the skins are blackened and beginning to lift, 25 to 35 minutes.
- Put them straight into a bowl and cover it tightly. Twenty minutes in their own steam will loosen the skins enough that they come away in sheets.
- Peel the peppers, pull out the stalks and seeds, and tear the flesh lengthways into wide strips. Do not rinse them under the tap; the water takes the smoke with it.
- Let the strips drain in a sieve for ten minutes, then put them in a bowl with the garlic, a good pinch of salt, the oil, the vinegar and the chilli. Turn them over and leave to stand for half an hour.
- Cut the tomatoes into chunks and slice the onion thinly. Fold them through the peppers just before serving, so the tomato juice does not thin the dressing.
- Scatter with parsley and serve at room temperature, with bread.
If you cannot find it
Substitutions that work outside Macedonia.
- Ajvarka or kurtovska kapija peppers
- red romano or ramiro peppers, which have the same sweet flesh and thin skin
- Dried Bukovska chilli flakes
- a pinch of Aleppo pepper or mild chilli flakes
- Ridged Balkan late-summer tomatoes
- the ripest large vine tomatoes you can find, left out of the fridge for a day
