The 10 Health Benefits of Peppers

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Roasted Peppers and Feta Salad Ingredients: * Approximately 150g of feta cheese, cut into cubes or broken into small chunks * 3 small bell peppers (red, green & yellow) * 1 small red onion, finely sliced * Small handful of kalamata olives * 1 clove of garlic, finely sliced * A few sprigs each of oregano & thyme * A drizzle of extra virgin olive oil * White wine vinegar/white balsamico   Method 1. Roast the peppers (dry) in a very hot oven until the skins have blackened. Pop them into a plastic freezer bag, seal , then leave them to ‘steam’ for a few minutes to help loosen the skins. 2. Peel the peppers, remove the seeds, and cut the peppers into wide strips (approx. 1 inch). 3. Arrange the salad ingredients on a large flat plate, sprinkling with the herbs and garlic. 4. Drizzle with some extra virgin olive oil and a little white wine vinegar/white balsamico. 5. Allow the salad to marinate for 30 minutes before serving.  

Roasted Peppers and Feta Salad

Ingredients:

* Approximately 150g of feta cheese, cut into cubes or broken into small chunks

* 3 small bell peppers (red, green & yellow)

* 1 small red onion, finely sliced

* Small handful of kalamata olives

* 1 clove of garlic, finely sliced

* A few sprigs each of oregano & thyme

* A drizzle of extra virgin olive oil

* White wine vinegar/white balsamico

 

Method

1. Roast the peppers (dry) in a very hot oven until the skins have blackened. Pop them into a plastic freezer bag, seal , then leave them to ‘steam’ for a few minutes to help loosen the skins.

2. Peel the peppers, remove the seeds, and cut the peppers into wide strips (approx. 1 inch).

3. Arrange the salad ingredients on a large flat plate, sprinkling with the herbs and garlic.

4. Drizzle with some extra virgin olive oil and a little white wine vinegar/white balsamico.

5. Allow the salad to marinate for 30 minutes before serving.