Roasted Bell Pepper & Broccoli Salad with Feta & Orange Vinaigrette

March 4, 2013

Roasted Bell Peppers and Broccoli come together in a beautiful Spring-Summer Salad, perfect for brunch.

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 although we have a personal preference to Hungarian Potato Salad . This roasted pepper salad fits perfectly into any weekday or even weekend dinner as a stand alone meal. The fresh orange vinaigrette was perky, wholesome and the toasted sesame added texture to the entire meal. If we are in the mood for a protein rich salad, we make this spinach and bean salad

Team this up with any toasted or baked bread and you have a yummy combo meal. Lets get to the recipe,shall we?

Other Salads that you may like on the blog:

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Corn Kosambari is a quick and delicious tossed salad made with Sweet corn. Tempered lightly and served as a snack or offering on festivals.

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Pear Pomegranate Salad with Apple Cider dressing is a quick and delicious fuss-free salad perfect for Spring or Summer, eaten as a salad or meal by itself

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Meleg Krumplisaláta – Hungarian Warm Potato Salad Recipe

Meleg Krumplisaláta is a warm summery potato salad from Hungarian Cuisine. Served with grilled meats, sauteed veggies or a warm loaf of bread.

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Moong Dal Kosambari | Ramanavami Vadapappu

Moong dal Kosambari is a light salad made with split green gram and served as a salad or Prasad during Festivals

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Prep time : 15 mins | Cook time : 3 -4 mins | Serves : 2 Difficulty level : Easy

Ingredients to make Roasted Bell Pepper & Broccoli Salad :

1 cup Bell pepper / Capsicum – 1/3 cup each of any colour (I had 3 coloured ones, so used them)
200 grams Broccoli (cut into medium sized florets)
1 tomato (Ripe, desseded and cut into 1″ batons)
2 TBSP Olive Oil
1 tsp Crushed black pepper
1/2 tsp Salt – to taste (remember, Feta is sharp and salty, so use salt accordingly)

Topping:

4 TBSP Feta (crumbled)
2 tsp Roasted Sesame seeds

For the Citrus / Orange Vinaigrette:

1 TBSP Balsamic Vinegar
1/2 cup Fresh Orange Juice
1 TBSP Brown Sugar
1/2 tsp Crushed Black pepper
1 TBSP Olive Oil
1/4 tsp Salt (adjust accordingly)

How to make Roasted Bell Pepper & Broccoli Salad :

Wash and deseed the bell pepper . Cut into triangles or squares, 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 half of the crushed 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 togetherall the ingredients and mix till the brown sugar is dissolved and the olive oil
blends with the Orange Juice. Chill for 20 mins at least.
(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 crumbed Feta.
Toss just once and top with roasted Sesame seeds and serve immediately.

PIN FOR LATER