This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days!

INGREDIENTS

3 roasted pimientos
2 teaspoons minced garlic
3 hardboiled eggs
2 teaspoons cumin seeds
3 tablespoons olive oil
Grape or sherry vinegar to taste
Salt to taste

DIRECTIONS

Slice the roasted pimientos lengthwise then across and put into small mixing bowl. Cut the hardboiled eggs into shards and add to the pimientos. Add the minced garlic and rub the cumin seeds between your palms into the bowl. Drizzle the olive oil and vinegar. Mix well and add salt to taste.

Cover and refrigerate until required.

On a good day, you might find them bottled or canned in a supermarket. However, its easy to roast your own and freeze them ready to use when you need them.

DIRECTIONS

Pre-heat oven to 200 degrees Centigrade.

Keep the peppers whole – cut away the long stalk if any, that’s all. Wash the peppers, dry and wrap them all together loosely in aluminium foil. Place on baking tray and roast for 30-40 minutes until the peppers collapse. When cooked, place them in a glass container with an airtight cover and leave for 10 mins – this makes the skin easy to peel off.

When they have cooled down enough to touch, peel the skin off. Remove stem and seeds and reserve the juice.

To store, pack in individual containers or Ziploc bags with the juice. When required, defrost and use.