Want to know how to use red capsicums? Esgarraet is a Spanish summer salad of shredded salt cod (bacalao) and roasted red pepper strips. Its a four-ingredient dish that can be made ahead and served as an easy tapa on bread or toast.Amount made in this video: (serves 4 as a tapa/starter)1 red pepper40-50 gms dried bacalao3 cloves roasted garlic (or 1 clove raw garlic)Extra virgin olive oilDesalinate the bacalao by pouring water over it and placing in fridge 2 hoursOven 180-200 C roast uncovered for 30-40 mins until skins are scorchedRemove from oven and cover immediately and leave until coldIf using raw garlic, Slice the garlic crossways and place in the base of a a glass or ceramic dish If using roasted garlic scoop out 2-3Remove skins, seeds and stalks of the pepper and shred with your fingers and place on top of garlicDo the same with the drained bacalao so that you get pieces of a similar shape and size.Cover with olive oil and leave two or more hours. It can be made ahead and stored in the fridge for a week or so. Oven load (serves 16 as a tapa/starter)4 red peppers160-200 gms dried bacalao1 head of garlicExtra virgin olive oilDirections as above.