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282 kcal
40 min.
Recipe for Turkish roasted pepper salad
0 reviews
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Unlock Fitatu PremiumNaN g
282 kcal
1 kcal
282.4
12.4g
13.2g
28.0g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Chickpeas, cooked or canned3× cup (510 g)
- Sweet pepper1× piece (230 g)
- Tomato10× slice (200 g)
- Olive oil4× tablespoon (40 g)
- Onion4× slice (40 g)
- Parsley, fresh4× tablespoon (24 g)
- Lemon2× slice (20 g)
- Dill, fresh3× tablespoon (15 g)
- Cumin10× pinch (10 g)
- Garlic1× clove (5 g)
- Mint, dried1× pinch (2 g)
- Pepper, black0.5× teaspoon (1.5 g)
- Pepper, cayenne, ground1× pinch (1 g)
- Salt1× pinch (0.5 g)
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How to make Turkish roasted pepper salad
1. Grill the whole pepper in the oven for approx. 15 minutes until the skin blackens in parts, or cut it into 6 pieces, place on a grill pan and grill under aluminium foil form around 20 minutes until it softens and the skin blackens. Place the pepper in a bag, remove after 10 minutes then peel and finely dice.
2. Pour the olive oil into a salad bowl, add the lemon juice, cumin, chilli flakes, salt, pepper and pressed garlic. Mix together.
3. Add the chickpeas, chopped grilled pepper and finely chopped onion. Blanch and peel the tomatoes, and add to the salad.
4. Add the chopped dill, chives, parsley and mint. Stir. It tastes best chilled in the fridge.
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