12 large peppers (red, yellow, orange)
NOMU Extra Virgin Olive Oil
Fresh rosemary
Whole garlic
A pinch of NOMU Ground Sweet Paprika
NOMU Sea Salt and Black Pepper Grinder
Heat a generous glug of Olive Oil in a small saucepan and gently fry the rosemary, garlic and paprika for 2-3 minutes until aromatic. Set aside.
Preheat the oven to 180ºC and place on grill.
Cut the peppers in half, removing the stems and seeds and place skin side up on a baking tray. Grill until blackened.
Remove from the oven, and quickly place in a bowl, covering with plastic wrap. Allow to steam in the bowl for 5 min. (This helps to remove the charred skins.) Peel away the skins from the peppers and discard. Arrange the peppers on a platter or individual plates. Season with Sea Salt and Black Pepper and drizzle with the rosemary garlic oil.
Use these colourful peppers in salads, in pastas or place on toasted bread for a quick tapas!
12 large peppers (red, yellow, orange)
NOMU Extra Virgin Olive Oil
Fresh rosemary
Whole garlic
A pinch of NOMU Ground Sweet Paprika
NOMU Sea Salt and Black Pepper Grinder
Heat a generous glug of Olive Oil in a small saucepan and gently fry the rosemary, garlic and paprika for 2-3 minutes until aromatic. Set aside.
Preheat the oven to 180ºC and place on grill.
Cut the peppers in half, removing the stems and seeds and place skin side up on a baking tray. Grill until blackened.
Remove from the oven, and quickly place in a bowl, covering with plastic wrap. Allow to steam in the bowl for 5 min. (This helps to remove the charred skins.) Peel away the skins from the peppers and discard. Arrange the peppers on a platter or individual plates. Season with Sea Salt and Black Pepper and drizzle with the rosemary garlic oil.
Use these colourful peppers in salads, in pastas or place on toasted bread for a quick tapas!
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