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Asadillo manchego
Asadillo manchego: roasted red pepper and tomato salad with garlic and cumin
Late summer in La Mancha brings a glut of fleshy red peppers, and around Ciudad Real and Albacete they are roasted with tomatoes, then torn into strips and dressed with garlic, cumin and the local olive oil. Asadillo is served at room temperature as a starter, beside grilled meat or simply with bread at an evening meal on the patio, and it tastes even better the next day. Chef's tip: let the peppers sweat under a cloth after roasting; the skins then slip off in one piece.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Heat the oven to 400°F. Rub 4 red peppers and 4 ripe tomatoes with 1 tablespoon of 1 tbsp extra virgin olive oil and roast them in a tray for 45–50 minutes, turning the peppers once, until their skins are blistered and blackened in patches and the flesh collapses.
50 minStep 2: Tip the peppers into a bowl, cover with a cloth or plate and leave for 15 minutes. Leave the tomatoes in the tray to cool.
15 minStep 3: Peel and seed the peppers and tear them into 1 cm strips. Peel the tomatoes and chop them roughly. Save every bit of juice from the tray and the bowl; it is the base of the dressing.
Step 4: Warm the rest of 4 tbsp extra virgin olive oil in a small pan over a low heat with 3 cloves garlic and 1 tsp cumin seeds until the garlic just turns pale gold, about 2 minutes. A common mistake is browning the garlic, which makes the whole salad bitter.
2 minStep 5: Pour the warm oil over the peppers and tomatoes with the saved juices, add ¾ tsp salt and the oregano if using, and toss gently. Leave for at least 30 minutes before serving at room temperature.
30 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 13 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asadillo manchego take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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