Salad Of Roasted Pepper and Cavalry salad

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Roasted red peppers are so freaking easyPhoto by Ross Catrow


Salad of roasted peppers

Ingredients: 1 kilo of roasted, frozen pepper, 1/2 ounces of extra virgin olive oil, 3 dl sour cream, 2 cloves of garlic, 1 bunch parsley leaves, salt. Method of preparation: Peppers defrost, peel and arrange on the plate for the salad. Season with salt and drizzle with oil. Sour milk dilute, add the finely chopped garlic and parsley. Pour over the peppers and leave them in the fridge to rest for a bit before serving.

Cavalry salad

Ingredients: 150 grams of sheep cheese, 1 jar of mixed red pepper and tomato chutney, 2 cloves of garlic, oil, vinegar (or lemon juice), pepper. Method of preparation: Crush the cheese with a fork, mash garlic and pepper and then add red pepper and tomato chutney. Mix well and season with oil and vinegar to taste, then stir so long until you get a compact mass.


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