Mojama With Tomatoes, Peppers, Chopped Eggs and Olives

Ingredients

• 15 cherry tomatoes ( about 225g), halved and seeded over a bowl to retain the juice.
•  green bell peppers, halved , seeded and roughly chopped
• ½ small red onions, thinly sliced
• 1 large bunch fresh flat- leaf parsley, roughly chopped
• 2 hard boiled eggs, roughly chopped
• 100g mojama, sliced as thinly as possible
• 20 small olives, nicoises or arbequina 
• 1 lemon, quartered

Instructions

DRESSING

• Juice from the seeded tomatoes
• 1 garlic cloves, crushed to a paste with salt
• 1½ tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• Sea salt and black pepper

To make the dressing , strain the tomato juice into a bowl and add the garlic and vinegar.Then whisk in the olive oil and season with salt and pepper. To assemble the salad , place the tomatoes, peppers , onion and half the parsley in a large mixing bowl. Pour on the dressing, toss well and leave in the fridge for half an hour to infuse the flavours. Just before serving, add the egg and mix again. Lay the mojama and olives over the salad and finish off with the rest of the parsley and lemon on the side.