Mojama with Tomatoes, Peppers, chopped Egg and Olives

Name: Mojama with Tomatoes, Peppers, chopped Egg and Olives
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 g mojama, sliced as thinly as possible (about 7 slices per person); 2 hard-boiled eggs, roughly chopped; 1 large bunch fresh flat-leaf parsley, roughly chopped; ½ small red onion, thinly sliced; 1 lemon, quartered; 20 small olives, niçoises or arbequina (see Suppliers); 20 small olives, niçoises or arbequina (see Suppliers); 20 small olives, niçoises or arbequina (see Suppliers); 1½ tablespoons red wine vinegar; 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt; juice from the seeded tomatoes; sea salt and black pepper; sea salt and black pepper; 4 tablespoons extra virgin olive oil; 2 green bell peppers, halved, seeded and roughly chopped; 15 cherry tomatoes (about 225 g), halved and seeded over a bowl to retain the juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a good starter for lazy summer lunches outside.

Ingredients

15 cherry tomatoes (about 225 g), halved and seeded over a bowl to retain the juice
2 green bell peppers, halved, se

Europe
Spain
Fish course
Starter
Pescatarian
Summer
Gluten-free
Spicy
Mediterranean

Method

To make the dressing, strain the tomato juice into a bowl and add the garlic and vinegar. Then whisk in the olive oil and season with salt and pepper.

To assemble the salad, place the tomatoes, peppers, onion, and half the parsley in a large mixing bowl. Pour on the dressing, toss well and leave in the fridge for half an hour to infuse the flavours. Just before serving, add the egg and