This delicious starter with sardines in olive oil, pointed peppers and potatoes. Easy, tasty and fast!
1 Turn on the oven grill.
2 Halve the sweet pepper and remove the seeds, place them on the oven grid with the skin side up. Remove the peppers from the oven when the skin is blackened and the flesh is soft. Leave the peppers to cool in a closed container.
3 Remove the skin from the peppers and cut the flesh into thin strips. Set aside.
4 Bring some water to the boil in a small frying pan. Remove the green stalks from the red peppers. Cut the red chillies in half lengthwise and remove the seeds. Put the chillies in the water and boil them for a few minutes until the flesh is soft.
5 Take the peppers out of the water and pat them dry. Scrape the flesh off the skin with a knife.
6 Heat a dry frying pan and roast the cumin and coriander seeds for a minute.
7 Rub the cumin seeds and coriander seeds in a mortar with the flesh of the peppers, peppers, garlic cloves and a dash of olive oil. Season to taste with the vinegar, a dash of olive oil, paprika powder and salt. Set the mojo aside.
8 Put the salt in a pan with boiling water and cook the baby potatoes until tender.
9 Scoop the baby potatoes out of the water with a wirespan and let them cool down. They are ready for consumption when a white salt rash forms on the skin.
10 Serve the baby potatoes with the mojo and sardines.
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