Ingredients serves 4:
2 each large red, yellow and green bell peppers, 6 tablespoon olive oil, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 large clove garlic (or 1 teaspoon garlic cream), 2 1/2 tablespoon chopped parsley, 2-3 sprigs fresh basil, 8 oz/20 dkg feta or ewe cheese, 4 slices dark or whole gain bread for serving
Preheat oven to 360°F/180°C (400°F/200°C convection oven). Wash and dry the peppers and place them on a baking tray lined with aluminum foil. Bake them for about 30 minutes, turning them once at half time. They are done when they have collapsed and the outsides are well browned. Place peppers in a paper bag and tie the top. Set aside for 15 minutes. During this time the peppers will collapse and the skin can be pulled off easily. Once this step is completed, remove the seeds and veins. Next, cut the peppers into about a finger’s width strips. Mix together with half the olive oil, cover and place in the refrigerator until serving time. It can remain so for 4-5 days so the dish can be prepared partially ahead of time. An hour before serving, remove from the refrigerator, as the dish must be served at room temperature in order for the sweet flavor of the peppers to develop fully. Arrange them attractively on a plate or on four individual plates. Mix the salt and pepper into the remaining olive oil along with the crushed garlic clove or garlic cream and chopped parsley. Pour over the peppers and sprinkle with roughly cut basil leaves. Crumble the feta or ewe cheese over the top and serve with toasted bread.
As on option, you may sprinkle 1 tablespoon each shelled pumpkin, sunflower or sesame seeds over the salad, and/or a mixture of almonds, hazelnuts or walnuts. If so, toast the seeds or roughly cut nuts dry (without oil) in a skillet before tossing them over the prepared salad.
Preparation time: 1 hour 20 minutes
Calories per serving (with toast): 477
Skill: Easy to prepare