Salade de Poivrons

Salade de Poivrons is a vibrant Moroccan dish featuring roasted bell peppers tossed with fresh herbs and spices, creating a refreshing and colorful salad perfect for a low-carb lunch. This dish is not only delicious but also packed with nutrients and flavors that evoke the essence of Moroccan cuisine.

Ingredients

• Red bell pepper - 1 large
• Yellow bell pepper - 1 large
• Green bell pepper - 1 large
• Red onion - 50 grams, thinly sliced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the red, yellow, and green bell peppers in half and remove the seeds and stems.
3. Place the halved peppers on a baking sheet lined with parchment paper, cut side down.
4. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and the peppers are tender.
5. Remove the peppers from the oven and let them cool slightly before peeling off the skins.
6. Once cooled, slice the roasted peppers into strips and place them in a large mixing bowl.
7. Add the sliced red onion, chopped parsley, and mint to the bowl with the roasted peppers.
8. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper.
9. Pour the dressing over the salad and toss gently to combine all the ingredients.
10. If desired, top the salad with crumbled feta cheese before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune health.
• High in antioxidants from the herbs and spices, promoting overall health.

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