PEPPER AND POMEGRANATE SALAD
August 18, 2018
This vibrant dish is packed with tasty titbits and textures, and dressed with Extra Virgin Olive Oil.
- Prep: 31 mins
- Cook: 33 mins
A small handful of sunflower seeds
5 red peppers, halved and deseeded
5 yellow peppers, halved and deseeded
1 C (250 ml) pomegranate seeds
Small handful of a selection of sprouts – chickpea, bean
1Start off by lightly toasting the sunflower seeds in a dry frying pan over a medium heat, once golden set aside.
2Char 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.
3Once 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.
4Remove the peppers from the bag and peel the charred skin off.
5Slice or tear the peppers into strips and place them into a large salad bowl, or arrange onto a platter.
6Top with cubes of feta, and garnish with pomegranate seeds, sprouts and spring onions.
7Sprinkle with the toasted sunflower seeds and finish with a glug of olive oil and lemon juice.
8Season to taste using the NoMU One for All Grinder seasoning just before serving.
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