Roasted red pepper and anchovy salad on roasted garlic toasts
2 large heads of garlic, unpeeled, plus 1 fat clove, finely chopped 4 large thyme sprigs
1½ tbsp extra virgin olive oil 4 large red peppers
2 tbsp sherry vinegar
8 small slices rustic white bread, about 1cm thick
16 good-quality anchovy fillets in olive oil, drained
Preheat the oven to 200C/180C fan/Gas 6.
Remove the papery skin from each head of garlic and take a thin slice off the top of each to expose the cloves.
Take a large square of foil, place the garlic into the centre, add two of the thyme sprigs, drizzle each head with one teaspoon of oil and sprinkle with salt. Wrap in the foil, place in a roasting tin along with the peppers, and roast on the top shelf of the oven for 20 to 30 minutes, turning the peppers until the skins have blackened in places.
Remove the peppers from the tin, drop them into a plastic bag and leave until cool enough to handle. Return the garlic parcels to the oven and roast for a further 35 minutes.
Meanwhile, slit open the peppers, working over a bowl so you catch the juices, and remove and discard the stalks, seeds and skin. Tear the flesh into 1cm-wide strips and add to the bowl of juices with the chopped garlic clove, vinegar, remaining thyme leaves and oil. Stir well together.
Remove the garlic from the oven and set the parcel aside. Toast the slices of bread. (I put mine on the bars of a preheated cast-iron ridged griddle long enough to give the bread a smoky taste, then finish it off in the toaster.) Unwrap the garlic and squeeze some of the purée from each clove and spread it on to the toast while both are still hot. Sprinkle with salt and black pepper. Season the peppers, and spoon some on top.
Garnish each slice with the anchovy fillets, drizzle over some of the pepper juices, and serve while the toast is still crisp.
Recipe from Spanish Flavours by José Pizarro (Kyle Books, £16.99)