Cooking time: 10 min – Preparation time: 15 min – Resting time: 1h – Serves: 6
Ingredients
4 bell peppers (preferably red)
3 to 4 garlic cloves
1 lemon
150 ml olive oil
3 pinches of fine salt
2 pinches of Espelette pepper
Preparation:
1. Preheat your Kokko. Meanwhile, wash the peppers.
2. Drizzle a little olive oil onto the hot Kokko, and grill the peppers on a stainless steel rack, an indirect cooking plate, or a board, until the flesh softens and they are nicely charred (the skin should start to blacken). Turn them regularly for even cooking.
3. Once the peppers are cooked, place them in a freezer bag: if it’s well sealed, the skin will be much easier to remove!
4. Let them cool until just warm.
5. Remove the skin and seeds from the peppers, then slice them into strips. Keep the juice!
6. Peel and thinly slice the garlic cloves after removing the central germ.
7. In a dish, mix the pepper juice with the lemon juice, garlic, Espelette pepper, and olive oil. Add the peppers.
8. Leave to marinate for at least 1 hour—ideally, prepare the day before for even more flavour!
Serve well chilled!
