• 4 red peppers
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp blanched hazelnuts
  • 1 small garlic clove, crushed
  • 0.5 tsp smoked paprika
  • 2 tbsp chopped parsley
  • sea salt
  • 120 g jamón Ibérico de bellota
  • 8 slice, toasted bread


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the peppers on a baking tray and rub with a tablespoon of the oil. Roast for 35-40 minutes or until blackened; leave to cool in a bowl, covered with clingfilm. Scatter the hazelnuts on a baking tray and roast for 10 minutes until golden.

  2. 2

    Peel, deseed and slice the peppers. Mix the slices and any juices in a bowl with the garlic, smoked paprika, parsley, 2 tablespoons of oil and a generous pinch of crushed sea salt.

  3. 3

    Arrange the ham on plates. Chop the hazelnuts and stir into the peppers; add some to each plate with a drizzle of oil. Serve with toasted bread.


    Get ahead: Prepare up to the end of step 2 several hours ahead.

Nutritional Details

Each serving provides
  • Energy 2340kj 559kcal 28%
  • Fat 26.6g 38%
  • Saturates 5.7g 29%
  • Sugars 13.0g 14%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 779kj/186kcal

Each serving provides

55.9g carbohydrate 6.4g fibre 20.7g protein

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