Just before I can no longer use the vegetables I bought, I line a pan with parchment paper and put everything into the oven. From there, something always happens.
This salad was made with very tired peppers, and it turned into one of the tastiest salads — or even a spread for bread — that I’ve ever made. And it’s ridiculously easy.
Ingredients
2 roasted red peppers peeled
1/4 cup pine nuts
1/4 teaspoon chili flax
4 garlic cloves
1/4 cup apple cider vinegar
3/4 teaspoon salt
Black pepper to taste
1 1/2 tablespoons maple syrup
2 tablespoons chopped chives
1/4 cup olive oil
1/2 package soft goat cream cheese
Olive oil for drizzling
HOW TO MAKE ?
Toast the pine nuts.
Heat a dry skillet over medium heat and toast the pine nuts until lightly browned on the sides. Remove from heat and set aside to cool.
Roast the peppers.
Preheat the oven to 400 F.
Place the red peppers on a baking sheet lined with parchment paper and roast for about , 35 minutes until lightly charred on the outside.take it out from the oven
Wrap the peppers in the parchment paper and let them steam briefly. Peel off the skins and remove the stems and seeds.
Prepare the peppers.
Slice the roasted peppers into strips.
Cook the salad.
Heat a skillet with olive oil over high heat.
Add the peppers garlic salt black pepper apple cider vinegar and maple syrup.
Cook until most of the liquid has evaporated.
Finish.
Turn off the heat. While the pan is still hot add the chopped chives and toasted pine nuts and mix gently.
To serve.
Spread 1/2 cup tahini on a serving plate or bowl.
Spoon the pepper salad over the tahini.
Break the goat cheese into pieces and scatter on top.
Drizzle with olive oil and sprinkle with a little extra chopped chives
