Red Peppers with Anchovies, Almonds and Eggs
This is such a simple salad but bursting with flavour not to mention protein, vitamins, and omega 3. It’s my mother’s recipe, based on many meals in the Catalonia region of Spain.
This nourishing summer salad is quite substantial as it contains proteins from the eggs and nuts, good oils from the nuts and anchovies as well as Vitamin C and fibre with the red pepper. Not to mention the little antioxidant and the digestive powerhouse that is the humble little parsely.
For the Love of Anchovies
You either love or you hate these pungent little fish. I am in the former category and sneak anchovy paste into lots of my fish-based pasta sauces and stews like Osso Bucco for depth and flavour. I’ve even been know to spread anchovy butter on a steak.
Anchovies are found in all the warm oceans and are eaten the world over. In Europe, we tend to preserve them in olive oil or salt, whereas in South East Asia they are fried till crispy and known as ikan bilis, an essential component of Nasi Lemak, the traditional Malay coconut rice breakfast dish.
As well as being flavour bombs, anchovies are a relatively inexpensive source of omega 3 fatty acids. Anchovies are also a good source of calcium and selenium. They have been associated with favourable outcomes for hypertension and coronary heart disease.
Red Peppers with Anchovies, Almonds, and Eggs
Ingredients
3 red peppers
12 Anchovies
12 almonds or more to your liking
2 eggs, soft or hard-boiled according to your preference
Parsley, chopped
Salt & Pepper to taste
Method
Roast the peppers until the skins blacken, preferably over an open flame but a conventional oven will work fine.
Transfer the peppers to a bowl and cover with a lid or cling film, and leave to sit for 10 minutes. The skins should now be easy to remove.
Separate the peppers into segments and lay on a serving plate, garnish with anchovies, a couple of almonds, the chopped eggs, parsley, and season with salt and pepper.
References
Health benefits and potential risks related to consumption of fish or fish oil Kirpal S.Sidhu