Healthy recipe for a leafy Green Salad with olives and delicious roasted sweet peppers.
2 red bell peppers
2 yellow bell peppers
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1/2 cup (125 ml) Ina Paarman’s Greek Vinaigrette
grated rind of one lemon
1 punnet of rocket leaves
1/2 punnet of mixed lettuce leaves
1 big handful of nasturtium leaves (optional)
1/4 cup (60 ml) Calamata olives
nasturtium flowers (optional)
Ina Paarman’s Greek Vinaigrette
Preheat the oven to 250C.
Bake the whole peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside. Place them in a glass mixing bowl and cover tightly with clingfilm – leave to sweat and cool down.
In the process the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Remove the stems and seeds. Cut the peppers lengthways into 1-2 cm strips. Season, and add Vinaigrette. Sprinkle with grated lemon rind. Keeps very well in the fridge if kept covered with vinaigrette and a tight lid.
Arrange a bed of lettuce on a flat platter. Top with roasted pepper strips, olives and nasturtium flowers. Drizzle with a little more vinaigrette just before serving.
By: Ina Paarman