This is vegan, we didn’t make it just because it´s vegan we made it because it´s delicious. This morning we picked the wild rosemary then we stopped at the local shop and found a whole range of colourful peppers and some local gems, purple potatoes.
This is what happened, a stunning salad, we ate it all on it´s own but it would go perfectly with some goats cheese or some steamed white fish.
Heat the oven to gas mark 6 or 200¨c. Place the chopped peppers, fennel, garlic and sliced potatoes in the oven. Cook for 30 minutes with olive oil and a sprinkling of salt and pepper.
Make a quick dressing blitz together olive oil, walnuts and some dried rosemary. Throw in a few fresh sprigs but not too much as it becomes too bitty. Add olive oil and lemon juice. Add in the apple cider vinegar and blend to a sauce consistency.
Layer the rocket onto a plate, layer on the cooked peppers, potato and roasted garlic, top with a few more walnuts and drizzle on the sauce, finally sprinkling a few seeds.
Peppers have a lot going for them. They’re low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.
The Ibiza Kitchen is a space to learn about Ibiza,
to understand the culture and it´s people through food.
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