Red Pepper Salad with Cheese

Ingredients

• 4 large red capia peppers
• 150 grams feta cheese or white cheese
• 2 cloves garlic (minced)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses
• Half a bunch of fresh mint or parsley
• 1 teaspoon red pepper flakes
• Half a teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Place red peppers on a baking sheet and roast in a 200°C oven for about 25 minutes until the skin is charred and tender.

2. 2

   Put the hot peppers in a bag, seal it, let rest for 10 minutes, then easily peel the skins and remove seeds.

3. 3

   Chop the peeled peppers into thin strips and place them in a deep salad bowl.

4. 4

   In a separate bowl, whisk together minced garlic, olive oil, pomegranate molasses, and salt.

5. 5

   Pour the dressing over the peppers, add crumbled cheese and chopped herbs, and toss gently.

6. 6

   Garnish with red pepper flakes and serve.

Note. Resting the roasted peppers in a bag helps the steam loosen the skins for much easier peeling.