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Ingredients
- light olive oil
- garlic 3 cloves, very finely sliced
- sherry vinegar 2 tbsp
- piquillo peppers 2 jars, drained
- flat-leaf parsley a handful, roughly chopped
Method
-
Step 1
Gently heat 4 tbsp olive oil in a pan and cook the garlic for 3 minutes without letting it brown. Take off the heat, add the sherry vinegar and season. Put the peppers on a plate or platter and spoon over the dressing. Sprinkle parsley over to serve.
Nutritional Information
- Kcals 66
- Carbs 3g
- Protein 1.1g
- Fat 5.7g
- Fibre 0.1g
