Sara Adar's Pepper, Cheese and Sugared Pecan Salad was chosen by Israel's Tnuva Dairy company for inclusion in their special Shavuot recipe magazine. This winning recipe has been translated from Hebrew and posted here so you can enjoy it too.
Prep Time: 30 minutes
Ingredients:
- 8 bell peppers of different colors (red, yellow, green, orange)
- 1/4 cup olive oil
- 8 garlic cloves, crushed
- 8 oz. (250 gm.) Feta or Bulgarian White Cheese
- 4 oz (100 gm.) sugared pecans
- bundle of chopped chives
- coarse black pepper, according to taste
- salt, according to taste (optional)
Preparation:
1. Preheat oven to 350° F (180° C).2. Cut peppers into thick strips. In a bowl, mix peppers with olive oil and crushed garlic. Transfer to a baking pan. Bake for 20-25 minutes until the peppers are soft. Transfer back to bowl. Drain and cool.
3. Cut the cheese into small cubes. Add the cheese, chives and pecans to the peppers.
4. Spice with coarse black pepper. If needed, add some salt.
5. Stir and transfer to a pretty serving dish.
SERVING SUGGESTION:
Serve with fresh bread.
VARIATION:
The peppers can be sauteed instead of baked.
