Spanish Tapas with Diego – Zorongollo (roasted pepper and tomato salad)

Serving 4

INGREDIENTS                 tsp = teaspoon tbsp = tablespoon

6 piquillo peppers (large)

1 tomato

spring onions

2 eggs

1 clove of garlic

Olive oil, vinegar, salt, parsley

PREPARATION 

• Heat water and, when it boils, place the eggs for 10 minutes.

• Remove the eggs and put them in cold water.

• Peal the eggs, cut them in small pieces and reserve them.

• In a blender, crush the tomato and the garlic clove.

• Rinse the piquillo peppers and cut them in strips.

• Place them in a large serving plate or bowl.

• Pour the puree over the peppers.

• Add a good amount of oil and a splash of vinegar.

• Add the spring onion cut into thin julienne.

• Season and mix well.

• Let it sit until serving. Add the chopped eggs on top and serve. Sprinkle with a little chopped parsley.