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Recipe
Roasted Pepper Salad
Difficulty
Time
30 minutes
Flavorful roasted pepper salad with fresh herbs, pomegranate syrup and creamy Akkawi cheese
Ingredients
| 3-4 | ripe pointed peppers |
| 2 | garlic cloves |
| 1 handful | parsley |
| 1 handful | dill |
| 1/2 tsp | salt |
| 1 tbsp | yayla pomegranate syrup |
| 1 tbsp | oil |
| 1-2 tbsp | yayla alkali cheese with chili |
Preparation
1
Preheat oven to 200°C. Place washed pointed peppers on a baking tray, drizzle with oil and roast for about 20 minutes until the skin is blistered. Peel, remove seeds and cut into bite-size pieces.
2
Finely chop garlic, parsley and dill. Combine with roasted peppers, pomegranate syrup, oil and salt. Mix well.
3
Arrange on a plate and generously top with Yayla Akkawi cheese cubes. Serve fresh.
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