Roasted Bell Pepper and Broccoli Salad

Roast the peppers. Preheat your oven to 200 °C (400 °F). Place whole bell peppers on a baking sheet and roast for 10–12 minutes until the skin begins to char and blister. Transfer the hot peppers to a bowl and cover with plastic wrap or a plate for 5 minutes—this makes the skin easy to peel. Let cool, carefully peel, and slice into strips.

Sauté the broccoli. In a very hot skillet with a splash of sunflower oil, toss the broccoli florets for 7–8 minutes, stirring constantly. Season with salt at the end, toss, and immediately remove from heat—the broccoli should retain a slight crunch.

Prep the vegetables. Cut the tomato into small wedges or cubes. Cut the cucumber in half crosswise, then thinly slice each half lengthwise into elegant ribbons. Tear the iceberg lettuce by hand (avoid using a knife, as metal causes the leaves to wilt faster and lose their juiciness).

Assemble the salad. In a large bowl, combine the cucumber, tomato, broccoli, roasted pepper, and iceberg lettuce. Add the sour cream, sunflower oil, salt, and freshly ground pepper. Toss gently and let sit for 10 minutes so the flavors meld with the dressing.