Roasted pepper salad

Preparation

1. We will start by roasting the red peppers. For this we can use our favorite system, the most traditional way is to do it in the oven but we can also use a fast pot or make them in the oven. Thermomix as Ascen taught us.

2. Once roasted, we peel them and remove all the seeds. We cut them into long thin strips.

3. We put the juice of the peppers until generously covering the bottom of the glass. We heat for 2 minutes, 100º, speed 1. While we peel and thinly fillet the garlic clove.

4. After the time, we fry the garlic slices and the chilli for 4 minutes, 100º, speed 1. Depending on how thin they are, they may take a little longer but we will make sure they do not burn.

5. We put the butterfly on the blades, add the strips of peppers and season. We heat them for 5 minutes, 100º, speed 1. Add the splash of cognac and program 3 minutes, Varoma temperature, speed 1. After the time, we remove the butterfly and put the peppers in a bowl.

6. Without washing the glass, we add the peeled boiled eggs. We bite them during 2 seconds, speed 4. If there is a larger piece left, we will chop it apart.

7. We distribute the chopped eggs over the peppers.

8. We place tuna or northern bonito flakes on top and finish by sprinkling a little chopped parsley on top.