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Snack Pepper Salad

Snack Pepper Salad with Couscous. This delicious, fresh summer salad is perfect as a side for your BBQ, lunch, or a light meal.

Vegetarian
Side DishMain Course
HealthyAfrican
35 minutes
2 people

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Snack Pepper Salad Westlandpeppers
Snack Pepper Salad

Snack Pepper Salad with Couscous. This delicious, fresh summer salad is perfect as a side for your BBQ, lunch, or a light meal.

Vegetarian
Side DishMain Course
HealthyAfrican
35 minutes
2 people

Share:

Snack Pepper Salad Westlandpeppers

Here's how to make it

1
Remove the seeds from the yellow and red snack peppers. Quickly wash the baby spinach in ice-cold water; this makes the spinach nice and clean and wonderfully crispy.

2
Rub 5 yellow and 5 red snack peppers with olive oil and a pinch of salt. Mix well and place them on a baking sheet in the oven, roasting them on grill mode until the skin of the peppers starts to color, then peel the skin off the peppers. You can also grill the snack peppers in a grill pan over high heat. Cut the roasted snack peppers into pieces/rings.

3
Cook the couscous according to package directions. Add 1 tsp paprika powder and 1 tsp Ñora pepper rub to the water you're cooking the couscous in. Put the cooked couscous, baby spinach, and roasted snack peppers into a bowl. Then pop it in the fridge to cool down.

4
Meanwhile, slice the 4 remaining snack peppers, 150g cherry tomatoes, and 1 red onion into thin rings. Crumble the feta into small pieces. Take the salad out of the fridge and add the snack peppers, cherry tomatoes, red onion, and feta to the bowl. Season the salad with salt, 1 tsp Ñora pepper rub, 1 tbsp lemon juice, and 2 tbsp sushi or white wine vinegar. Mix everything together, then you can serve the salad or put it back in the fridge (covered) for a bit longer to cool down further and let the flavors meld.

Tip

1
You can totally make the snack pepper salad a day in advance. It's best to add the spinach right before you eat, otherwise it might get a bit soggy.

Ingredients

7 yellow
7 red
2 tsp
150g
  • 150 g couscous
  • 1 red onion
  • 100 g baby spinach
  • 100 g feta
  • 2 tbsp sushi vinegar or white wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp paprika powder
  • salt

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Westlandpeppers

Pickup Point

Monday 8:00 AM - 5:00 PM
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Thursday 8:00 AM - 5:00 PM
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Saturday from 8:00 to 12:00
Sunday Closed

Company Info

Address

Burg. Crezeelaan 44A
2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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Various peppers Westlandpeppers

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