Every dish using roasted bell peppers are my favorite. Roasted bell peppers are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend the money on those jarred roasted peppers again.
This both tasty as well as very pretty salad was introduced by Bahar during the workshops Turkish Vegetarian Cuisine. Turkish cuisine is associated with meaty kebab dishes and döner sandwiches. Although finding Turkish foods with meat isn’t difficult, an overwhelming majority of Turkish foods are vegetable-based and the use of different kinds of herbs and the perfect combination of lemon and olive oil makes it irresistible.
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 200 gr spelt (alternatively use whole wheat bulgur or kamut)
- 150 gr feta
- 1 pomegranate
- Olive oil
- Fresh dill
- Fresh parsley
- 1 lemon
- a hand of roasted walnuts
- Salt and black pepper
In a small saucepan, bring enough water and salt to a boil so it will cover the spelt.
Add the spelt, reduce heat, cover and cook until all water has absorbed. This will take about 10 minutes. The spelt will keep its bite but should be tender. Let the spelt cool down.
In the mean time: roast the bell peppers on the stove using a tong. Turn your (gas) flame to high. Place pepper directly over the top of the flame. Let it roast for 10-15 minutes. Use a pair of tongs to turn the peppers.
After 10 minutes, use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens. The skin of the peppers needs to be totally black and almost come off without touching them. The skin should not be grey, since than they are burned too much. Remove pepper from the stovetop
Place the roasted peppers in a plastic bag and fold the top of the bag down to seal in most of the steam that the peppers release. Let them rest for 10 minutes. Let the peppers cool off and cut them in small cubes.
Chop the dill and parsley.
Mix all the ingredients in a large bowl, add the lemon juice and a good amount of salt flakes.
Roast the walnuts in a small pan without any oil, keep moving them when roasting so they do not burn.
Take out the seeds of the pomegranate in the following way: cut the pomegranate in half as normal, push out the center a bit, and hold it in a bowl. Then just start whacking the back of it with a wooden spoon. If done correctly, all the seeds should fall right out into the bowl in just a few seconds.
Decorate with feta and pomegranate.
Heb jij dit recept gemaakt? Verras ons dan met een foto van jouw creatie via Facebook, Instagram of Twitter met #estherscookery! Ook vragen of opmerkingen zijn altijd welkom. Wil je samen met je vrienden een hele maaltijd komen koken met de recepten van Yotam Ottolenghi en natuurlijk eten? Meld je dan aan voor een van de workshops in Esther’s Cookery AANBOD KOOKWORKSHOPS