Spanish cuisine · Salads & Mezze

Mojete Manchego

Salad of oven-roasted tomato and pepper, dressed lukewarm with tuna, egg and cumin.

Ingredients · for 4 servings

• 3 red peppers
• 500 g ripe tomatoes
• 1 white onion
• 3 cloves garlic
• 2 eggs
• 200 g tuna in oil
• 1/2 tsp cumin
• 5 tbsp olive oil
• 1 tbsp sherry vinegar
• Salt, pepper

Instructions

1. Place the peppers, tomatoes, onion and unpeeled garlic cloves on a baking tray, drizzle with 2 tbsp olive oil and roast in the preheated oven at 200 °C for 30–35 min. until the pepper skins blister black.
2. Transfer the peppers straight into a bowl, cover with a plate and let them steam for 10 min., then peel off the skin and remove the seeds — this way the skin comes away in one piece.
3. Hard-boil the eggs for 9 min., refresh in cold water, peel and cut into rough chunks.
4. Tear the peppers and tomatoes into finger-wide strips, cut the onion into wedges, and squeeze the soft garlic out of its skin and mash it.
5. Combine everything with the remaining olive oil, sherry vinegar, cumin, salt and pepper as well as the roasting juices from the tray, and let it sit for 10 min. to develop flavor.
6. Scatter the flaked tuna and egg chunks over the top and serve the salad lukewarm with crusty white bread.