Here is a super quick and easy recipe for my favorite snack or salad of the season. The secret, of course, is in slathering the roasted peppers in minced garlic, so therefore this salad maybe isn’t the best idea for a first date. However, once you get comfy enough with each other, I thoroughly encourage you to enjoy this salad, and all the accompanying garlic fumes it ensures, with your significant other. 😀

INGREDIENTS:

(Yields 2 generous servings / 0.80 EUR per serving / 1.60 EUR for all)

10 red horn peppers (1.33 EUR)

4 garlic cloves, minced (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

METHOD:

Preheat oven to 200°C. Wash the peppers and spread out in a baking dish. Roast for one hour, until charred and blistered. Transfer the hot peppers into a bowl and cover the bowl with cling foil. Allow to cool completely, then peel off the skins from peppers and pull out and discard stems and seeds. Mix peppers with garlic, olive oil, vinegar, salt and pepper and serve. These also keep in a fridge for a few days, so go ahead and roast a bigger batch.

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Evo jedan turbo brzi i jednostavan recept za moju najdražu sezonsku salatu. Tajna je, naravno, u tome da pečene paprike zakopate pod debelim slojem sjeckanog češnjaka. Stoga ova salata možda i nije najbolja opcija ako trebate nekog impresionirati na prvom spoju. Međutim, jednom kada se jedno s drugim već udomaćite, svakako bi ste trebali zajedno uživati, kako u ovoj salati, tako i u popratnim češnjakovim isparavanjima. 😀

SASTOJCI:

(Za 2 izdašne porcije / 6,01 kn po porciji / 12,02 kn za sve)

10 crvenih paprika roga (10,00 kn)

4 češnja češnjaka, sitno sjeckana (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike i raširite ih po protvanu. Pecite sat vremena, dok paprike ne potamne i nabubre. Preselite vruće paprike u zdjelu i pokrijte zdjelu prijanjajućom folijom. Ostavite da se paprike skroz ohlade, pa im ogulite kože, te izvucite i bacite peteljke sa sjemenkama. Pomiješajte paprike sa sjeckanim češnjakom, maslinovim uljem, octom, soli i paprom, pa poslužite. Paprike će držati u hladnjaku nekoliko dana, stoga slobodno napecite veću količinu.