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home > recipes > salads and dressings > charred pepper salad
from US 4 assorted peppers (red, orange, yellow, green or any combination - the more colors the prettier it looks!) 4 tablespoons olive oil 2 cloves garlic, peeled and thinly sliced 1/3 teaspoon cumin seeds Juice of 1/2 lemon Salt and freshly ground pepper to taste Cut peppers in quarters, remove cores and white pieces and cut into strips. In a frying pan or wok, heat oil. Add peppers, garlic and cumin seeds. Cook on a medium heat, stirring regularly, until peppers are soft and lightly charred (approximately 20 minutes). Remove from the heat. Season with the lemon juice, salt and pepper.

Charred Pepper Salad


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(posted March 17, 2010)

from US

4 assorted peppers (red,
orange, yellow, green or any combination - the more colors the prettier it looks!)
4 tablespoons
olive oil
2 cloves
garlic, peeled and thinly sliced
1/3 teaspoon
cumin seeds
Juice of 1/2
lemon
Salt and freshly ground pepper to taste

Cut peppers in quarters, remove cores and white pieces and cut into strips.

In a
frying
pan or wok, heat oil. Add peppers, garlic and cumin seeds. Cook on a medium heat, stirring regularly, until peppers are soft and lightly charred (approximately 20 minutes).

Remove from the heat. Season with the
lemon juice, salt and pepper.



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