Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Mediterranean · Salads
BOMB ROASTED PEPPER SALAD
A vibrant and fresh salad of roasted bell peppers with olives, onion, cilantro, and cream cheese in a lemon dressing.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the bell peppers and roast at 190°C (375°F) for 30–40 minutes until the skin starts to char.
2
Right out of the oven, cover the peppers tightly with plastic wrap and let them cool so the skin peels off easily.
3
Peel the peppers and slice them into strips.
4
Slice the olives into rounds, cut the onion into half-moons or thin slivers, and finely chop the cilantro.
5
Combine all the ingredients in a bowl, season with salt, and dress with lemon juice and olive oil.
6
Toss well and gently fold in the cream cheese at the very end to give the salad a rich, velvety finish.
Comments
Log in to leave a comment.
No comments yet. Be the first!