Pepper and Pomegranate Salad
Any salad that starts on the braai is perfect for a summer day. This vibrant dish is packed with tasty titbits and textures, and dressed with a generous glug of NoMU Extra Virgin Olive Oil.
- Yields: 4-6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 20 mins
a small handful of sunflower seeds
5 red peppers, halved and deseeded
5 yellow peppers, halved and deseeded
200 g feta cheese, cubed
1 C (250 ml) pomegranate seeds
a small handful of a selection of sprouts – chickpea, bean
(whichever you prefer)
3 spring onions, chopped
NoMU Extra Virgin Olive Oil
NoMU Extra Virgin One for All Grinder seasoning
juice of 1 lemon
Start off by lightly toasting the sunflower seeds in a dry frying pan over a medium heat, once golden set aside.
Char the peppers skin side down over hot coals. The idea is to get the skin nice and charred, so it will come off easily when you sweat the peppers.
Once cooked, remove the peppers from the grid, place into a plastic bag (a Ziploc bag works well) and leave for about 8 minutes to sweat.
Remove the peppers from the bag and peel the charred skin off.
Slice or tear the peppers into strips and place them into a large salad bowl, or arrange onto a platter. Top with cubes of feta, and garnish with pomegranate seeds, sprouts and spring onions. Sprinkle with the toasted sunflower seeds and finish with a glug of olive oil and lemon juice. Season to taste using the NoMU One for All Grinder seasoning just before serving.