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Snack pepper Salad

Snack bell pepper salad with couscous. Delicious fresh summer salad as a side dish for bbq, lunch or light meal.

Vegetarian
Side dishMain course
HealthyAfrican
35 minutes
2 persons

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Snack bell pepper salad Westlandpeppers
Snack pepper Salad

Snack bell pepper salad with couscous. Delicious fresh summer salad as a side dish for bbq, lunch or light meal.

Vegetarian
Side dishMain course
HealthyAfrican
35 minutes
2 persons

Share:

Snack bell pepper salad Westlandpeppers

Here's how to make it

1
Remove the seeds from the yellow and red snack peppers. Briefly wash the baby spinach in ice cold water, this will make the spinach nice and clean and crunchy.

2
Coat 5 yellow and 5 red snack peppers with olive oil and a little salt. Mix well and place them on a baking tray in the oven, grill them on grill setting until the skin of the peppers starts to color, remove the skin from the peppers. You can also grill the snack peppers in a grill pan on high heat. Cut the roasted snack peppers into pieces/rings.

3
Cook the couscous as directed on the package. Add 1tl paprika and 1tl Ñora pepper rub to the water in which you are cooking the couscous. Put the cooked couscous with the baby spinach and roasted snack peppers in a bowl. And then put this in the refrigerator to cool.

4
In the meantime, cut the 4 remaining snack peppers, 150g cherry tomatoes and 1 red onion into fine rings. Pick the feta into all small pieces. Remove the salad from the refrigerator and add the snack peppers, cherry tomatoes, red onion and feta to the bowl. Season the salad with salt, 1tl Ñora pepper rub, 1 tsp lemon juice and 2 tsp sushi or white wine vinegar. Mix it all together and then you can serve the salad or put it in the fridge (covered) for a while to cool further and let the flavors soak in.

Tip

1
You can easily make the snack bell pepper salad a day in advance. It's best to add the spinach through it at the time of eating, otherwise it will be limp.

Ingredients

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

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Westlandpeppers

Pickup Point

Monday from 8:00 a.m. to 5:00 p.m.
Tuesday from 8:00 a.m. to 5:00 p.m.
Wednesday from 8:00 a.m. to 5:00 p.m.
Thursday from 8:00 a.m. to 5:00 p.m.
Friday from 8:00 a.m. to 5:00 p.m.
Saturday from 8:00 a.m. to 12:00 p.m.
Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

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