Florina pepper salad (roasted bullhorn pepper)

Savoury

Florina pepper salad (roasted bullhorn pepper)

Savoury

  • cooking
  • prep
  • 30 mins (optional) wait
  • 2 servings
Florina peppers are a specific type of pepper that is cultivated in Northern Greece; Florina is the name of the city around which they are grown. They have a distinct sweet flavour and are cooked in many ways, from picked to stuffed with feta and many more. My favourite way to cook them is plain roasted, and I use them as an accompaniment to meat, usually.

Of course, I can’t find Florina peppers here in Ireland, but bullhorn peppers work just as well. I only kept the name in the title, because of the way they are prepared. Even in Greece, if you don’t have Florina peppers, you can make the same salad with other types of peppers and you can still call them Florina peppers, even if technically they are not.

Directions

  1. 1 Use the warm air/grill combination of your oven to preheat it at 190 degrees Celsius. If you don’t have that setting, use the top grill only, on medium.
  2. 2 Wash the peppers well and place them on a baking tray. Don’t use a flat baking tray, use a deep one, as the peppers will release juices during cooking.
  3. 3 As soon as their skin gets black, turn them, until all their sides become black.
  4. 4 Take them out of the oven and slide them into a deep dish. I also use their juice, if you don’t like it you can drain it at this point, or even later, before you add the olive oil and vinegar.
  5. 5 Use cling film, or a plastic bag to seal the plate with the peppers in it, making sure there is as little air coming in, as possible. Leave them in the bag or film for at least half an hour. You can skip this step, but it makes peeling them much quicker and easier, plus you don’t need to burn your hands.
  6. 6 Take the plate out of the bag or remove the cling film and remove the pepper stems. If you don’t like the seeds, remove them with a teaspoon. I usually only partially remove them and leave the rest. Then, peel the peppers.
  7. 7 At this point, you can drain the juices, if you didn’t do it before, by tilting the plate over your sink. But you can leave them, if you like.
  8. 8 Add olive oil, vinegar and salt to taste.

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