Wednesday, November 21, 2007

Roasted Red Pepper Salad with Feta Cheese

This recipe is from a Turkish web site called Portakalagaci. The presentation looked so good to me that I had to try it. It takes some time to prepare it, but it's still very easy to make.

I've made some changes to the original recipe which used just some olive oil for the dressing. I always use some balsamic vinegar which makes it tangy. And I have a choice of cheeses that I use. Original recipe is with feta cheese, but goat cheese or Ricotta cheese work just as well.

Feel free to substitute the nuts too, the original is with walnuts, but almonds also give this recipe a nice bite. Or use fresh dill instead of using parsley as in the original recipe. I'm more partial to dill when it comes to using it with cheese, so I usually end up using dill.

These make great leftovers that you can keep around for a day or two.



8 Red Peppers (The long kind, not the round ones)
4-5 Scallions
1,5 cups Feta Cheese, grated or crumbled
1 cup walnuts, crushed to medium size pieces
1/2 cup dill, chopped
2 Tbs Olive Oil
2 Tbs Balsamic Vinegar
Salt and Pepper to taste

Roast the peppers in a 400 degree oven for about 15 minutes watching them closely so that they don't go limp.

Meanwhile prepare the filling using the cheese, walnuts, and dill.

Boil some water and keep the scallions in it to get them to soften. As soon as they are ready, move them into a cold water bath to stop them from cooking further. Cut them into halves lengthwise.

When peppers are ready, put some filling to the wider end, and roll tightly.

Use the scallions to tie them around the peppers tightly, this will ensure them from becoming undone.

Pour the dressing over and serve.

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