Roasted pepper salad

My husband is an expert on finding deals. In one of our occasional visits to Lidl, where we went to buy puff pastry, he saw red peppers at a very good price. So we bought a few to make roasted pepper salad.

This salad is made with roasted peppers and tomatoes. I normally roast several at the same time and freeze them in individual bags (one pepper and one tomato per bag) so that in other occasions I can make pepper salads in almost no time.

This salad is ideal to accompany fish and is very popular in southern Spain.

ROASTED PEPPER SALAD (for 2)

1 large red pepper

1 tomato

Fresh onion

Virgin olive oil

White wine vinegar

Salt

Place the peppers and tomatoes on a baking tray and smeared them with some olive oil. Roast in the oven at 240 degrees C until tender. If you intend to freeze them, don’t roast them too much because the cold will soften them even more.

Once they have cooled down, peel the tomato, peel and remove seeds from the pepper. In a bowl or dish, chop the ​​tomato and crush lightly with a fork. Add the pepper cut into strips and some onion finely chopped. Season with a small splash of vinegar, a large splash of olive oil and salt.