Roasted red pepper, almond, and feta salad

This is such a simple and amazing salad. Bright, colourful and a crowd-pleaser.

It is even easier if you use jarred roasted peppers, but I do not like the vinegar or brined flavour, so I prefer to roast the peppers and get that fresh, roasted, sweet flavour. You can also use a variety of peppers for a change in colour.

The combination of salt from the creamy cheese, sweetness from the roasted peppers, and nuttiness from the almonds is perfect. This is quite an addictive salad, so make more than you think you need.

This is a wonderful cookbook full of surprising recipes. The recipes are quite simple and always turn out beautifully. I love every recipe that I have made so far. The flavours are fantastic, and the dishes are always well-received by guests.

For more wonderful recipes from this cookbook, click here.

Ingredients:

3-4 red bell peppers

12 oz. (about 1/2 cup creamy feta cheese

1/4 cup parsley, minced

3 tablespoons blanched slivered almonds, lightly toasted

Lemon juice, to taste

EVOO

Roast the bell peppers in the oven under the broiler until they are blistered and charred in spots and the skin is loose. Remove, cool, and slip off the skins and seeds. Cut into thin strips.

Crumble the feta and mix with the parsley.

To assemble, add the feta mix to the centre of a large plate. Arrange the roasted pepper strips around the feta so it looks terrific. Drizzle with lemon juice and EVOO.

Right before serving, sprinkle the almonds and serve. You do not want the toasted almonds to go soft. Keep salt on the side. Usually, the feta is salty enough, so you do not need any.