My go-to person for salads is dear husband. Having travelled far and wide, his taste in world cuisine is impeccable. Being a foodie himself, he appreciates me quite a bit and encourages me to keep trying new cuisines, salads especially. Today's Roasted Bell Pepper Salad with Feta & Orange Vinaigrette is one such inspiration and is a superbly quick and yummy one to make. It can be had all the year through, especially the summers when one craves for light quick meals. And salads are great on the tummy too.
We are not great fans of the Russian Salad types where mayo or any heavy dressing is used. This salad today fits perfectly into any weekday or even weekend dinner as a stand alone meal. The fresh orange vinaigrette was perky, wholesome and added texture to the entire meal. Team this up with any toasted or baked bread and you have a yummy combo meal. Lets get to the recipe, shall we ?
Prep time : 15 mins | Sauteeing time : 3 -4 mins | Serves : 2
Difficulty level : Easy
Linking this to BM # 26 under "Soups and Salads" where I join my fellow marathoners here. Also to Sangee's event - Show me your HITS - Diabetic Dishes, hosted by Soumya and Akila's event Dish starts with R. Finally to my own event Winter Food 30 min Foods that ends 5th March. Also to Priya's Healthy Me- Healthy Us event
Ingredients for Salad :
Bell pepper / Capsicum - 1/2 each of any colour (I had 3 coloured ones, so used them)
Broccoli - 100 to 150 gms - cut into medium sized florets
Tomatoes - firm - 1/2 - desseded and cut into 1" batons
Olive Oil - 2 TBSP
Crushed black pepper - 1/2 tsp
Salt - to taste (remember, Feta is sharp and salty, so use salt accordingly)
Feta Cheese crumbled - 2 to 3 TBSP
Roasted Sesame seeds
For the Citrus / Orange Vinaigrette:
Balsamic Vinegar - 1 TBSP
Fresh Orange Juice - 1/4 cup
Brown Sugar - 1 TBSP
Crushed Black pepper - 1/2 tsp
Olive Oil - 1 TBSP
Salt - a pinch
Wash and deseed the the bell pepper . Cut into triangles or square shaped pieces, slightly flatten them with your fingers. Wash and cut broccoli into florets.
Heat a frying pan / tava (skillet) and place the cut bell peppers and broccoli. Drizzle the olive oil on them and sprinkle a little salt and 1/2 the quantity of black pepper.
On a low- medium heat, roast them for 2- 4 mins till they are slightly charred, but dont burn (Alternately you could bake them in a pre-heated oven at 160 / 170 C on a lined tray, but that works for a larger quantity, and the tava method was quicker)
Once they peppers are done (they take lesser time to roast), remove to a bowl and immediately cling wrap the bowl (this helps releases the water and prevents them from getting soggy)
Keep an eye on the broccoli and remove to a bowl once they are mildly roasted but still retain the crunch
For the Vinaigrette : Whisk together all the ingredients and mix till the sugar is dissolved and the olive oil blends with the Orange Juice. Chill for 5 mins if possible. (Tip : If you are out of Orange juice, you could also mix Sweet Lime Juice with a tsp of Lemon juice).
To serve: Toss the bell peppers and broccoli together. Add the tomato batons (raw).
Check for salt and seasoning. Just before serving add the Orange Dressing and Feta Cheese. Toss just once and top with roasted Sesame seeds and serve immediately.