Char- Grilled Pepper and Feta Cheese Salad ( Soups and Salads Recipe )

by Tarla Dalal

Char-grilled Pepper and Feta Cheese Salad on a bed of lettuce with alfalfa sprouts and sour-sweet olive oil dressing with roasted sesame seeds.

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A holiday brunch? your meal is incomplete with this beautiful grilled pepper and cheese salad. Use red, yellow and green peppers to make the salad look full of colour. Served on a bed of crisp lettuce, this recipe calls for alfalfa sprouts too, making it rich in nutrients. The zingy olive oil, vinegar, pepper and sugar dressing makes this one of the best salads that is enjoyed by all.

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Char- Grilled Pepper and Feta Cheese Salad ( Soups and Salads Recipe ) recipe - How to make Char- Grilled Pepper and Feta Cheese Salad ( Soups and Salads Recipe )

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Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For The Char-grilled Peppers
3 medium-sized capsicum
3/4 tsp sugar
1 1/2 tsp balsamic vinegar
1 tbsp grated garlic (lehsun)
1/2 tsp olive oil for greasing

To Be Mixed Into A Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp powdered sugar
1/2 tbsp lemon juice
1 tbsp chopped coriander (dhania)
1 tsp tabasco sauce
freshly ground black peppercorns (kalimirch) to taste

Other Ingredients
2 cups iceberg lettuce , torn into pieces
1/2 tsp powdered sugar
3/4 tsp olive oil
freshly crushed freshly ground black pepper (kalimirch) powder to taste
150 gms feta cheese or , cut into 25 mm. cubes
1 cup alfalfa sprouts

For The Garnish
1/4 tsp dry red chilli flakes (paprika)
2 tbsp roasted sesame seeds (til)
1/4 cup olives , sliced
1/4 cup sun-dried tomatoes , sliced

Method

For the char-grilled peppers

Apply a little oil evenly over each of the 3 capsicum. Pierce each one of them with a fork and roast them over an open flame till the skin is browned.
Place them in a zip lock bag and allow them to sweat.
Remove them from the bag and peel off the skin and discard. Cut into thick strips and keep aside.
Combine the sugar, balsamic vinegar and the garlic in a bowl and mix well. Refrigerate for at least ½ and hour.

How to proceed

Layer the bottom of the salad bowl with iceberg lettuce and sprinkle sugar, olive oil and pepper over it.
Arrange the char-grilled peppers, feta cheese, and alfalfa sprouts over the lettuce layer.
Pour the dressing evenly over it and garnish with the sesame seeds and red chilli flakes, olives and sun-dried tomatoes.
Serve immediately.

Accompaniments

Broccoli Broth, Healthy Clear Broccoli Carrot Soup
Broken Wheat Salad with Chick Peas, Roasted Pepper

Nutrient values per serving

Energy	236 cal
Protein	3.6 g
Carbohydrates	7.8 g
Fiber	1.9 g
Fat	13 g
Cholesterol	0 mg
Vitamin A	450.2 mcg
Vitamin B1	0.4 mg
Vitamin B2	0 mg
Vitamin B3	0.1 mg
Vitamin C	91.9 mg
Folic Acid	0 mcg
Calcium	10.8 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.7 mg
Potassium	12.2 mg
Zinc	0.1 mg