Marinated Pepper Salad with Garlic and Cumin

Tender pepper strips soaking in aromatic oil. The flesh is soft, infused with cumin and a sharp acidity that wakes up the palate.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 194
• Protein: 2 g
• Carbs: 9 g
• Fat: 16 g

Ingredients

• 2 piece Red bell pepper ( whole )
• 2 piece Yellow bell pepper ( whole )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Cumin ground
• 0.5 tsp Sweet paprika
• 1 pinch Fleur de sel
• 0.5 piece Flat-leaf parsley optional ( chopped )

Instructions

1. Blistering the skins

   Place whole peppers under the oven broiler. Turn them regularly until the skin is black and blistered on all sides.

2. Peeling and cleaning

   Seal the hot peppers in a covered container for 10 minutes. The steam will loosen the skin. Remove the skin, seeds, and white membranes by hand.

3. Slicing and seasoning

   Tear the peppers into strips lengthwise. Mix with minced garlic, oil, vinegar, and spices. The pepper juices should emulsify with the oil.

4. Infusion

   Let rest for at least one hour in the fridge. The cumin and garlic flavors will penetrate the vegetable flesh.

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Chef's tips

• Do not rinse the peppers under water after roasting, it would wash away all the smoky flavor.
• If you have a gas stove, char the peppers directly over the flame for an even deeper taste.

Storage

Keeps for 4 days in the refrigerator in an airtight container, well submerged in the oil.