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Salad · Spanish

Valencian Salt Cod and Roasted Pepper Salad (Esgarraet)

20 min Serves 4 ~243 kcal/serving ~£5.40 (£1.35/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 300 g salt cod fillet (soaked overnight)
  • 250 g roasted red peppers from a jar, sliced
  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar

Nutrition (per serving)

Calories
243 kcal
Protein
21.8 g
Carbohydrate
3.8 g
of which sugars
2.5 g
Fat
14.7 g
of which saturates
2.2 g
Fibre
1 g
Salt
2.88 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Drain the soaked salt cod, pat dry and shred it finely into flakes with your fingers, discarding any skin and bone.

  2. 2

    Toss the shredded salt cod with the sliced roasted peppers and garlic.

  3. 3

    Whisk the olive oil and vinegar together and pour over, tossing well to combine.

  4. 4

    Season with black pepper and leave to stand for 15 minutes before serving with bread.

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