Mojama with Piquillo Peppers and Caperberries

Name: Mojama with Piquillo Peppers and Caperberries
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; sea salt and black pepper; 20 caperberries, or a handful of capers; 20 caperberries, or a handful of capers; 1 lemon, quartered; ½ small bunch fresh flat-leaf parsley, roughly chopped; 225 g Marinated Piquillo Peppers; 200 g salad leaves (rocket, gem lettuce or watercress or a mixture); 100 g mojama, sliced as thinly as possible (about 7 slices per person); Sherry Vinegar Dressing; 200 g salad leaves (rocket, gem lettuce or watercress or a mixture); 200 g salad leaves (rocket, gem lettuce or watercress or a mixture); 200 g salad leaves (rocket, gem lettuce or watercress or a mixture)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

If you cannot source piquillo peppers, you can use fresh red bell peppers and grill them whole until the skins are black and charred all over and the flesh is soft. Allow to cool, peel and seed, then flavour as in the recipe.

Ingredients

200 g salad leaves (rocket, gem lettuce or watercress or a mixture)
225 g

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean
Spicy
Gluten-free

Method

About 5 minutes before you are ready to serve, dress the salad leaves and arrange on four plates, followed by the piquillo peppers, mojama and finally the caperberries and the chopped parsley. Serve with the lemon on the side.