Roasted Red Pepper, Almond + Feta Salad

This salad is super easy to make and is perfect for those hot summer days when you only want a light snack. The flavours of the sweet roasted peppers pair beautifully with the salty feta and herby parsley,

I decided I did not want to buy ready-marinated peppers in a jar as I do not like the briny flavour they have. Instead, I roasted the peppers and marinated them in a touch of vinegar and black peppercorns for a richer and more subtle flavour. I served these with the famous Hyderabadi sheermal bread, which has a ton of history. The pepper salad was excellent, light and perfect with wonderful white wine, Chardonnay or Viognier.

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 peppers, depending on size

3-4 yellow peppers, depending on size

A generous drizzle of olive oil

1 teaspoon red wine vinegar

8 black peppercorns

Juice of a quarter lemon

Salt to taste

or

2 cups jarred roasted peppers in brine

12 ounces goat’s milk feta, or feta of choice

4 ounces slivered almonds toasted or Marcona almonds

1/2 cup fresh flat-leaf parsley, minced

Broil the peppers in an oven at 375°F till they are charred in spots and the skin has loosened. Put the charred peppers into a dish and seal for 10 minutes or till cooled. Peel off the skins and carefully remove the seeds, saving as much of the roasted juices as possible. Try to keep the peppers separated by colour to present a beautiful platter later. Cut the peeled peppers into small strips. Add the rest of the ingredients and toss well. Allow marinating in the fridge for at least 2 hours, though overnight is preferred.

Alternatively, use jarred peppers, drained well.

Layer the marinated peppers on a flat plate in a decorative pattern. Crumble feta over the peppers. Next, add the chopped parsley leaves and almonds. Drizzle with your best olive oil. Serve with the toasted bread of your choice, in this case, the delicious Hyderabadi sheermal.