Ingredients

• 2 onions
• 1 medium aubergines
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 2 tomatoes
• 2 cloves garlic
• 2 tsps ground cumin
• 2 tbsps lemon juice
• 2 tbsps sherry vinegar
• 1 tbsps olive oil
• 1 tsps sweet paprika
• 1 tbsps fresh rosemary chopped

Method

Roast Onions Whole in oven at 180°C, add the whole aubergines, bake for a further 10  minutes then add all the peppers, tomatoes half the garlic cloves and bake till tender. Remove from oven and cool. Peel and de-seed all the vegetables, cut into strips or thin slices. Arrange on plate and drizzle over the remaining garlic, cumin, lemon juice, vinegar, olive oil, paprika and rosemary having being liquidised in a food processor.

This is a great side dish for fish and meats and can be served hot or cold! We serve it warm with our Grilled Marinated Swordfish with Sweet Tomato Sauce.

Escalivada can be made up to 3 days ahead. Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently and drizzle with extra-virgin olive oil.