This Charred Pepper Salad can be served hot or cold. It’s a great Shabbat salad as you can serve it warm on Friday night and then cold for lunch the next day – though if you want enough for both meals I suggest doubling the recipe. The longer it sits in the marinade the tastier it gets!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 4 assorted peppers (red, orange, yellow, green or any combination - the more colors the prettier it looks!)
- 4 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- 1/3 teaspoon cumin seeds
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Preparation:
1. Cut peppers in quarters, remove cores and white pieces and cut into strips.
2. In a frying pan or wok, heat oil. Add peppers, garlic and cumin seeds. Cook on a medium heat, stirring regularly, until peppers are soft and lightly charred (approximately 20 minutes).
3. Remove from the heat. Season with the lemon juice, salt and pepper.
YIELDS: 6 servings
2. In a frying pan or wok, heat oil. Add peppers, garlic and cumin seeds. Cook on a medium heat, stirring regularly, until peppers are soft and lightly charred (approximately 20 minutes).
3. Remove from the heat. Season with the lemon juice, salt and pepper.
YIELDS: 6 servings
