A very simple and healthy recipe for today, a roasted pepper and belly salad, rich, rich. We will accompany it with a dressing with garlic and chopped parsley, capers and a good olive oil. As a final touch some anchovies or even some olives.

This salad is used as a starter, as a side or to prepare some toasted snacks. Either way it is delicious.

The peppers will be roasted as I already explained in the recipe for Scalped that I shared with you a few days ago, baked and then peeled and cut into strips.

Roasted pepper and belly salad

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Enjoy this combination of vegetables with belly, fresh and healthy.

Barbara Gonzalo

Kitchen: Spanish, International
Recipe type: salads
Rations: 3

Preparation time: 10M
Cooking time: 10M
Total time: 20M

Ingredients

2 roasted peppers
1 can of tuna belly in oil
1 garlic
1 handful of parsley
8-10 capers
extra virgin olive oil
anchovies in oil
stuffed olives
shawl

Music

Place the roasted peppers in a bowl and mix with the belly. Reserve.
Chop the garlic and parsley and mix them with a splash of olive oil and a pinch of salt.
Add the capers whole or halved. Mix.
Pour the mixture that we have just prepared over the peppers with the belly and mix.
Finish the salad by decorating with some anchovies or stuffed olives (or both).
Serve at room temperature or cold. You can also enjoy this delicious salad on toast bread.