Summary

Ingredients

• 8 red peppers, quartered
• 4 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 25 g almond (s), sliced
• 2 tablespoon honey
• 2 tablespoon vinegar, (sherry)
• 2 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Preheat the grill. Place the peppers on a baking sheet. Roast on the top rack for 8-10 minutes until the skin turns black and blisters. Put the peppers in a freezer bag with the tongs and seal the bag. Let cool down. When the peppers have cooled, peel off the skin. Cut the meat into bite-sized pieces and place in a bowl.
2. Heat the olive oil in a pan. Fry the garlic in it over low heat for 4 minutes, stirring constantly. Mix in the almonds, honey and vinegar. Pour over the peppers. Add parsley and season with salt and pepper to taste. Mix well. Let cool down to room temperature and arrange on plates. The peppers can be stored covered in the refrigerator, but should be room temperature again for serving.