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 cloves garlic
- 1 tsp smoked paprika
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 80 g rocket
Nutrition (per serving)
- Calories
- 353 kcal
- Protein
- 12 g
- Carbohydrate
- 6.6 g
- of which sugars
- 4.5 g
- Fat
- 30.2 g
- of which saturates
- 8.5 g
- Fibre
- 3.8 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Toast the remaining almonds in a dry pan for 2 minutes. Roughly chop.
- 4
Arrange rocket on a platter. Spoon the romesco dressing over the leaves.
- 5
Top with warm Padrón peppers, shave over the Manchego with a peeler and scatter with chopped toasted almonds. Serve immediately.
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