Salad Fasting
Roasted pepper salad
An autumn salad of roasted peppers with garlic and parsley that keeps in the fridge and improves for days.
Recipe from Туѓино Јабано
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Fasting
- Suitable
Ingredients 7 ingredients
Method
- Roast the peppers in the oven at 240 °C or on a barbecue, turning them until the skins are blackened all over, about 25–30 minutes.
- Pile them hot into a bowl and cover for 20 minutes, so the steam lifts the skins.
- Peel them with your fingers and remove the stalks and seeds. Do not rinse them under water — the flavour goes with it.
- Leave them in a colander for fifteen minutes. Keep the juice that drains out: it is half the dressing.
- Tear the peppers into strips and put them in a bowl with the finely chopped garlic and parsley.
- Mix the reserved juice with the oil, vinegar, sugar and salt and pour it over. Leave for at least an hour before serving; it keeps four or five days in the fridge and is better every day.
If you cannot find it
Substitutions that work outside Macedonia.
- Long red peppers
- Romano or ramiro peppers; bell peppers are wetter and need longer draining.
- Raw garlic
- Garlic roasted in the same tin, for a gentler salad.
- Red wine vinegar
- Cider vinegar, or lemon juice added just before serving.
