tri color roasted pepper salad
Ingredients:
1 tabs extra virgin olive oil
1 tabs red wine vinegar
1-2 diced red chilies
1 tsp clear honey
Pinch of salt
Pinch of freshly roasted cumin powder
1 of each, red, yellow and orange sweet
peppers halved
2-3 tbsp crumbled goat cheese
Freshly squeezed black pepper
1 lime sliced in circles
1 tabs extra virgin olive oil
1 tabs red wine vinegar
1-2 diced red chilies
1 tsp clear honey
Pinch of salt
Pinch of freshly roasted cumin powder
1 of each, red, yellow and orange sweet
peppers halved
2-3 tbsp crumbled goat cheese
Freshly squeezed black pepper
1 lime sliced in circles
Sweet bell peppers get even sweeter by roasting
when their juices get caramelized. For them to
stay crisp after roasting, do not put them in a paper bag etc. (like always recommended) as steam in the bag makes them soggy.
Method
Take a bowl and make the dressing by mixing together olive oil, vinegar, chilies, honey, and salt and freshly roasted cumin powder and keep it aside.
Arrange the pepper halves in a single layer on a baking sheet or foil under the broiler setting of oven at 450°F. Once blackened take them out of oven, peel and seed. Tear them into strips, place them in a bowl, toss them with dressing and allow sitting for few minutes.
Serve them as such in the bowl or arrange them in a platter, with goat cheese and freshly ground black pepper and lime slices.
stay crisp after roasting, do not put them in a paper bag etc. (like always recommended) as steam in the bag makes them soggy.
Method
Take a bowl and make the dressing by mixing together olive oil, vinegar, chilies, honey, and salt and freshly roasted cumin powder and keep it aside.
Arrange the pepper halves in a single layer on a baking sheet or foil under the broiler setting of oven at 450°F. Once blackened take them out of oven, peel and seed. Tear them into strips, place them in a bowl, toss them with dressing and allow sitting for few minutes.
Serve them as such in the bowl or arrange them in a platter, with goat cheese and freshly ground black pepper and lime slices.
super tip in a nut shell
Don't wash the peppers immediately after roasting under running water as you will loose some of their sweetness created by roasting them.
After roasting the peppers, close them in a paper bag for a few minutes and then peel them off for softer pepper strips. But to keep them firm and crisp, do not put them in any plastic wrap or paper bag. Let it cool and remove the
papery skin.
Don't wash the peppers immediately after roasting under running water as you will loose some of their sweetness created by roasting them.
After roasting the peppers, close them in a paper bag for a few minutes and then peel them off for softer pepper strips. But to keep them firm and crisp, do not put them in any plastic wrap or paper bag. Let it cool and remove the
papery skin.
