Roasted Pepper Salad

This Roasted Pepper Salad is a vibrant and flavorful Moroccan appetizer that combines the sweetness of roasted bell peppers with aromatic spices and fresh herbs. It's a refreshing dish that bursts with color and flavor, perfect for any occasion.

Ingredients

• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the red and yellow bell peppers in half, remove seeds and membranes, and place them cut-side down on a baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred.
4. Remove the peppers from the oven and cover them with a clean kitchen towel for 10 minutes to steam, which will help loosen the skins.
5. Once cooled, peel off the charred skin and cut the peppers into strips.
6. In a bowl, combine the roasted pepper strips with minced garlic, olive oil, ground cumin, paprika, chopped parsley, chopped cilantro, lemon juice, salt, and black pepper.
7. Toss everything together until well coated and let the salad marinate for at least 10 minutes before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting good vision and immune health.
• Contains antioxidants that help reduce inflammation and protect against chronic diseases.

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