Roasted Pepper Salad
30 minutes
This roasted pepper salad combines the flavors of roasting, fruity pomegranate, and creamy cheese with fresh herbs. Perfect as a side dish or appetizer.
Ingredients
| 3-4 | ripe pointed pepper |
| 2 | garlic cloves |
| 1 handful | parsley |
| 1 handfull | dill |
| 1/2 tsp | salt |
| 1 tbsp | pomegranate syrup |
| 1 tbsp | oil |
| 1-2 tbsp | Akkawi cheesecubes with chilli |
Preparation
Preheat the oven to 200°C (static heat).
Wash the bell peppers and place them on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of oil over the vegetables.
Roast in the hot oven for about 20 minutes, until the peppers are nicely roasted.
After 20 minutes, peel off the skin, remove the stems and seeds. Cut the peppers into bite-sized pieces and transfer them to a large bowl.
Finely chop the dill, garlic cloves, and parsley, and add them to the peppers. Add oil, pomegranate syrup, and salt, and mix everything well together.
Place the salad on a plate and generously sprinkle it with cubes of Akkawi cheese.
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