Roasted Pepper Salad With Yogurt Recipe
Red capia pepper; It is an appetizing vegetable with its ember flavor, which strengthens the immune system with its high antioxidant substances and vitamin C. Roasted pepper salad, which you can roast yourself or use canned roasted peppers, is a practical and wonderful flavor. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 15 min.
| Red Capia Pepper (Roasted) | 6 | Qty | ||
| Yogurt (Filtration) | 2 | Cup | ||
| Garlic | 2 | Clove | ||
| Olive Oil | 3 | Tbsp | ||
| Walnut | 1 | Handful | ||
| Chili Pepper | 1 | Tsp | ||
| Salt | 1 | Tsp |
Instructions:
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Wash the red capia peppers and boil them in boiling water for 1-2 minutes. Rinse with cold water and dry. Roast the peppers in a swirl in the strongest chamber of your stove. (You can use kozmatik or roast it in the oven at 200 degrees.)
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Heat the olive oil in a wide Teflon pan and sauté the finely chopped garlic for 4-5 minutes.
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Put the roasted red peppers in a freezer bag, squeeze half a lemon and let them rest in the refrigerator for 1/2 hour.
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Peel and finely chop the roasted and rested peppers.
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Open the bottom of the pan, heat the olive oil and add the chopped roasted peppers.
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Add the walnuts and sauté together for 2-3 more minutes.
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Take the mixture off the heat and let it cool for about 1/2 hour. Add strained yogurt to the cooled peppers and mix.
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Put the peppers on a wide serving plate, garnish with walnuts, fresh parsley leaves, olive slices and sumac and serve. Bon Appetit!
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Note: For a simpler and spreadable mixture, you can blend the mixture without adding parsley, olives and sumac and use it on your sofas.
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