Roasted Padron Pepper & Manchego Salad with Romesco Dressing

Ingredients

• 300 g Padrón peppers
• 120 g Manchego cheese
• 200 g tinned roasted red peppers
• 50 g blanched almonds
• 2 clove garlic
• 1 tsp smoked paprika
• 4 tbsp olive oil
• 2 tbsp sherry vinegar
• 80 g rocket

Method

1. 1

   Preheat the oven to 220°C. Toss the Padrón peppers with 1 tbsp olive oil and a pinch of sea salt. Roast for 15–18 minutes until blistered and tender.

2. 2

   Meanwhile, blend the tinned roasted red peppers, almonds, garlic, smoked paprika, sherry vinegar and 3 tbsp olive oil together until a rough romesco sauce forms. Season to taste.

3. 3

   Toast the remaining almonds in a dry pan for 2 minutes. Roughly chop.

4. 4

   Arrange rocket on a platter. Spoon the romesco dressing over the leaves.

5. 5

   Top with warm Padrón peppers, shave over the Manchego with a peeler and scatter with chopped toasted almonds. Serve immediately.