Tarkin pepper with avocado and tomatoes

4 servings
1 hour 10 min


1. Wash the tomatoes and cut into small cubes.

2. Peel the avocado off the skin, remove the bone and slice it as well as the tomatoes.

3. Finely chop the spring onions.

4. Wash the peppers well, wipe, put directly whole in a greased baking dish.

5. Bake the peppers in an oven preheated to 180 degrees for 20 minutes, then remove and set to cool.

6. In a bowl, toss the avocado, tomatoes, spring onions, finely chopped chilli and crushed garlic.

7. Sprinkle the mixture with salt and black ground pepper, pour over the lime juice.

8. Add the olive oil, mix everything gently again.

9. Remove the skin from the cooled Tarkin pepper (I prefer not to remove, and you decide on your taste), cut and remove the seeds with a spoon. 10. Place the seasoned salad on the pepper and serve the ready-made dish to the table. Enjoy your meal!