Escalivada is a typical Catalan recipe based on roasted vegetables such as peppers, aubergines and onions. Combined with a chickpea and tuna salad, it becomes a fresh, complete and full-flavoured dish, perfect to enjoy at any time of the year, but especially in summer.
Ingredients:
For the escalivada:
- 2 red peppers
- 2 green peppers
- 2 aubergines
- 1 onion
- Extra virgin olive oil
- Salt
For the ventresca:
- 1 can of tuna belly fillets
- Extra virgin olive oil
For the chickpea salad:
- 200 g cooked chickpeas
- 1 tomato
- 1/2 red onion
- 1/2 green pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt
- Ground black pepper
Elaboration:
1. Prepare the escalivada:
- Preheat the oven to 180°C (350°F).
- Wash the vegetables and place them whole on a baking tray.
- Drizzle the vegetables with extra virgin olive oil and sprinkle with salt.
- Bake the vegetables for 45-60 minutes, or until tender and the skin is slightly burnt.
- Remove the vegetables from the oven and leave to cool slightly.
- Once cool, peel the aubergines and peppers. Cut all the vegetables into strips or cubes.
2. Prepare the chickpea salad:
- In a bowl, mix the cooked chickpeas, chopped tomato, chopped red onion, chopped green pepper and chopped fresh parsley.
- Dress with extra virgin olive oil, red wine vinegar, salt and ground black pepper to taste.
3. Serve the salad:
- Place a bed of escalivada on a large platter or plate.
- Place the chickpea salad on top of the escalivada.
- Finally, place the drained tuna belly and drizzle with a little extra virgin olive oil.
5. Advice:
- You can use dried chickpeas and cook them yourself, or you can buy already cooked chickpeas to save time.
- If you don't like tuna belly, you can substitute it with another type of canned fish, such as bonito or mackerel.
- You can also add other ingredients to the chickpea salad, such as olives, pickled gherkins or corn.
- The escalivada can be prepared in advance and stored in the fridge for up to 3 days.
I hope you enjoy this delicious escalivada salad with chickpeas and ventresca!
What did you think of this recipe?
¡Share it!:
