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Dine With Jemutai
Salads

Roasted Pepper Salad

by Sylvia Jemutai February 22, 2019
written by Sylvia Jemutai February 22, 2019
Roasted Pepper Salad

Beautiful and vibrant this roasted pepper salad can be enjoyed with grilled meats or stuffed in sandwiches. Sweet smoky bell peppers tossed with, sautéed onion, toasted pine nuts, olive oil, lemon juice and fresh herbs. Enjoy it warm or cold. 

Perfect for your next summer party or as a healthy add on to your daily meals. It keeps well in the fridge for up to a week. 

Roasted peppers

Roasted Pepper Salad

Roasted Pepper Salad

Jemutai Beautiful and vibrant this roasted pepper salad can be enjoyed with grilled meats or stuffed in sandwiches. Sweet smoky bell peppers tossed with,… Salads Roasted Pepper Salad European
How To|
How to
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Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes
Nutrition facts: 500 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Red Onion, cut into wedges 
  • 1kg Mixed Red & Yellow Bell peppers  
  • 1 ½ Tbsp Olive Oil
  • 3 Cloves Garlic, thinly sliced
  • 1 Tsp Honey
  • Fresh Basil (Handful)
  • Fresh Parsley (Handful)
  • Salt & Pepper to taste
  • Juice of ½ Lemon 
  • 2 Tbsp Pine nuts, toasted

 

METHOD

  1. Preheat oven to 200˚C. Line a baking sheet with aluminum foil. Place the whole peppers on the prepared baking sheet and roast for 25 minutes, rotating peppers and pan halfway through, until well charred. 
  2. Remove the peppers from the oven and place in a bowl; cover tightly with cling film about 3 mins (so they steam). Let cool until luke warm.
  3. Peel the skin from the peppers and cut into 2 inch strips. Do not rinse the peppers. Place them into a medium bowl; add the olive oil, lemon juice, garlic, basil, parsley, honey, salt and pepper. Mix until well coated then refrigerate.  
  4. In the meantime over a medium flame heat a small skillet, add the pine nuts and toast until golden for about 4 minutes. Stirring frequently. Transfer the nuts to a small bowl then to the same pan add oil and saute onion until fragrant and slightly caramelized. Add the cooked onion, to the peppers. Gently combine. Place the roasted pepper salad onto a platter or serving dish and top with, toasted pine nuts

 

If you do give this roasted pepper salad a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai  so I can see your creations and share it with the online community.

Enjoy!

Want more salad ideas? Check out this recipe

BellpepperGlutenFreeHealthySalad
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Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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About

About

Hi there, i’m Sylvia Jemutai. Welcome to Dine with Jemutai my creative playground for all things food and photography. If it’s home cooked meals you're after i’ve got you covered. I have a fondness for sweet things and also enjoy eating clean because life is all about balance. Here you’ll find my favourite home cooked meals, baked treats and stories inspired by farm life and my current food musings.

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