Grilled pepper salad with goat cheese

Grilled pepper salad with goat cheese
 
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This recipe was uploaded
by pstalenh

 
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Ingredients

Ingredients
Method
 
  • 2 red peppers
  • 2 green peppers
  • 2 yellow or orange peppers
  • 1.25 dl dressing
  • 6 spring onions, finely chopped
  • 1 tbsp capers
  • 200 g soft goat cheese, no crust
  • smooth chopped parsley for garnish
Preheat the grill to the highest position. Place the peppers on a grill pan and grill them for 8-10 minutes (and even longer when the skin isn't blackened or wrinkled), about 10 cm below the heat source, until the skin is blackened. Turn the peppers frequently. Put them in a bowl, cover them with a damp towel and let cool slightly.

Peel the peppers with a knife. Work over a bowl to catch the juice. Halve the peppers and remove seeds. Cut the peppers into thin parts.

Divide the pepper parts over a bowl and pour the juice collected about them. Put the dressing on the peppers. Sprinkle the salad with spring onions and capers and crumble the goat cheese on top. If you do not immediately serve the salad, then cover it and put it in the refrigerator. Add a little parsley on top as a garnish (don't over do it).

Grilled pepper salad with goat cheese

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This recipe was uploaded by pstalenh

 
 
Nice salad with a lot of flavors. The color of the peppers determine the color of the plate in the end. To make it colorful use all the colors but you can decide to only use green ones for an green plate. Of course there is also some difference in tasting.

More pictures can be found at: Grilled pepper salad with goat cheese

Method


Preheat the grill to the highest position. Place the peppers on a grill pan and grill them for 8-10 minutes (and even longer when the skin isn't blackened or wrinkled), about 10 cm below the heat source, until the skin is blackened. Turn the peppers frequently. Put them in a bowl, cover them with a damp towel and let cool slightly.

Peel the peppers with a knife. Work over a bowl to catch the juice. Halve the peppers and remove seeds. Cut the peppers into thin parts.

Divide the pepper parts over a bowl and pour the juice collected about them. Put the dressing on the peppers. Sprinkle the salad with spring onions and capers and crumble the goat cheese on top. If you do not immediately serve the salad, then cover it and put it in the refrigerator. Add a little parsley on top as a garnish (don't over do it).
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