Salade Collioure
Salade Collioure

Ingredients

Method

  • 4 large red bell peppers
  • Small handful of parsley, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 4 hard-boiled eggs, peeled
  • 12 anchovy fillets
  • Pinch of chilli flakes
  • Few basil leaves
  • Salt and pepper
  • Preheat the oven to 220C. Put the bell peppers on a baking tray, and roast for 30 minutes until charred, turning them after 15 minutes. Peel off the charred skin, cut in half, and scoop out the seeds. Slice the bell peppers into strips, and place in a clean bowl. Season well.
  • Mix the parsley, olive oil, and garlic in a bowl, and season. When ready to serve, make a little nest of bell pepper strips on each plate, top with a hard boiled egg, and top the eggs with three anchovies. Dot the plate with the parsley mixture, then sprinkle with chilli flakes and basil leaves.
30 mins
4 serving
This recipe pairs perfectly with the Marques de Terrabona 'Brut' Cava NV from Penedes, Spain.

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