Salads
Roasted Pepper Salad
Sweet roasted peppers dressed with garlic and vinegar.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 4 red bell peppers and 2 garlic cloves. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Roast whole peppers at 220°C for 25 minutes until skins are blistered and darkened in places.
- Cover for 10 minutes, then remove skins and seeds.
- Slice into strips and dress with garlic, oil, vinegar and parsley.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.