ROAST PEPPERS, ‘MOJETE’ SALAD AND SMOKED SARDINE

INGREDIENTS (to serve 6)
For the ‘mojete’ salad
500 gr ripe vine tomatoes
150 gr spring onions
2 stems chive
Virgin olive oil
Salt
2 hard-boiled eggs (only the white)
For the roast peppers
1 kg roast peppers
Virgin olive oil
Salt
For the dressing
25 gr garlic
1 dl virgin olive oil
Salt
Cumin
Others
6 fillets smoked sardine
3 black olives
Herbs for serving
PREPARATION:
‘Mojete’ salad: Wash the tomatoes, make a cut on the base, rub with oil and season. Wash the onions, dry, rub with oil and season. Place the tomatoes and onions on an oven pan and roast at 185ºC. Remove from the oven and cover the pan with transparent film. Leave at room temperature to cool. Peel the roast tomatoes and cut into small pieces. Chop the roast onion, add the finely-chopped chive and grated white of the hard-boiled egg.
Dress with oil and salt.
Roast peppers: Wash the peppers, dry with paper, rub with oil and season. Place on an oven pan and roast at 185ºC. Remove from the oven and cover with transparent film so that they release their juices and will be easier to peel. When cool, peel and cut into strips. Crush the cumin with the garlic and salt and add the oil. Use to dress the peppers.
TO SERVE:Serve the ‘mojete’ salad, with the roast peppers, smoked sardine fillets, black olives and decorate with a few herbs.