Roasted Pepper Salad

This Roasted Pepper Salad is a vibrant and flavorful Lebanese dish featuring charred bell peppers tossed with fresh herbs and a zesty dressing. It's a light, refreshing option perfect for a healthy lunch.

Ingredients

• Red bell pepper - 1 large
• Yellow bell pepper - 1 large
• Red onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Pine nuts - 30 grams, toasted

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the red and yellow bell peppers in half, remove the seeds, and place them cut side down on a baking sheet.
3. Roast the peppers in the oven for about 20 minutes, or until the skins are blistered and charred.
4. Remove the peppers from the oven and let them cool for a few minutes before peeling off the skins.
5. Once cooled, slice the roasted peppers into strips.
6. In a large bowl, combine the sliced roasted peppers, red onion, minced garlic, chopped parsley, and chopped mint.
7. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
8. Pour the dressing over the salad and toss to combine.
9. Garnish with toasted pine nuts before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from bell peppers, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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