Name: PEPPER AND POMEGRANATE SALAD
Prep time: 31 min
Cook time: 33 min
Total time: 1 h 4 min
Ingredients: A small handful of sunflower seeds; 5 red peppers, halved and deseeded; 5 yellow peppers, halved and deseeded; 200 g feta cheese, cubed; 1 C (250 ml) pomegranate seeds; Small handful of a selection of sprouts – chickpea, bean; (whichever you prefer); 3 spring onions, chopped; Extra Virgin Olive Oil; Juice of 1 lemon

Directions

Mark step 1 done

Start off by lightly toasting the sunflower seeds in a dry frying pan over a medium heat, once golden set aside.
Mark step 2 done

Char the peppers skin side down over hot coals. The idea is to get the skin nice and charred, so it will come off easily when you sweat the peppers.
Mark step 3 done

Once cooked, remove the peppers from the grid, place into a plastic bag (a Ziploc bag works well) and leave for about 8 minutes to sweat.
Mark step 4 done

Remove the peppers from the bag and peel the charred skin off.
Mark step 5 done

Slice or tear the peppers into strips and place them into a large salad bowl, or arrange onto a platter.
Mark step 6 done

Top with cubes of feta, and garnish with pomegranate seeds, sprouts and spring onions.
Mark step 7 done

Sprinkle with the toasted sunflower seeds and finish with a glug of olive oil and lemon juice.
Mark step 8 done

Season to taste using the NoMU One for All Grinder seasoning just before serving.

A little braai know-how

Sourced from: http://crushmag-online.com

PEPPER AND POMEGRANATE SALAD

This vibrant dish is packed with tasty titbits and textures, and dressed with Extra Virgin Olive Oil.

Ingredients

Directions

Good fire. Good food. Good company.