8 sweet peppers any colour or a mixture, roasted, cut into quarters, seeded and skins rubbed off.
Garlic to taste, crushed
75 ml olive oil
60 ml white wine vinegar
4 tomatoes, sliced
1 red onion, thinly sliced
A good pinch of salt
Freshly ground black pepper
Coriander sprigs to garnish
Method
Arrange the peppers, tomatoes and onion slices on four serving plates.
Mix the garlic, olive oil and vinegar and pour over the salad on each plate.
Garnish with the coriander and serve.
It is a good accompaniment to cold meats and would make an excellent snack if served with black bread.
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