Salad of roasted peppers with walnuts - I type
15 (1,5 kg) peppers
5 tbsp (50 ml) vegetable oil
1/2 cup (100 g) walnuts
5-6 cloves garlic
Peppers baked, peel, rank in the bowl, add salt and sprinkle with vegetable oil, parsley and vinegar to taste. Grind the garlic with orehovire nuts. Add a little water until a slurry, which is poured over the pod.