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Tera Willingham
Grilled bell pepper salad
A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: red peppers, lemon, oil, cumin and fresh coriander.
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Ingredients
Directions
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Put 4 red peppers on the hot barbecue and roast them for 15 minutes until they are scorched around.
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Let them rest for 15 minutes in a covered dish.
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Leave the liberated pepper soup in the bowl.
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Cut the peppers into quarters and remove the seeds and the skin.
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Cut the flesh into wide strips.
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Beat in a salad bowl a dressing of the juice of 1/2 lemon, 3 tbsp oil, 2 tbsp of the paprika from the dish, 1 tsp cumin and salt and (freshly ground) pepper to taste.
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Scoop the pepper bars through the dressing and sprinkle 1/2 cup of chopped coriander over it..
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Nutrition
140Calories
Sodium0% DV1.225mg
Fat17% DV11g
Protein2% DV1g
Carbs3% DV8g
Fiber28% DV7g
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