Bell peppers are one of the most beautiful vegetables and my favorite too. I somehow despise the green capsicum and its excessive use in many dishes but these red, yellow sweet peppers not just add color to the dish but also provide a lot of nutrients. They also pair very well with many things and can be baked, broiled, grilled, roasted or stewed. I add them to sauces for pasta and Shakshuka etc. These beauties have a good amount of carotenoid content and Vitamin C along with Vitamin B6, folate, Vitamin A and many other good nutrients. I use them for roasted bell pepper raita (dip), salads (both warm and cold), pasta sauces and use them instead of green capsicum.
This is a warm salad with slightly fried potatoes but I do other variations with roasted veggies instead of sauteed. I love the smoky charred flavors of the bell peppers and tomatoes and make the salad with that too. It all depends on the mood.
The vinaigrette dressing is just perfect to give that citrus sweet flavor to the salad. You can use this as a marinade to chicken and fish also. Garlic gives that much needed kick to the vinaigrette making it delicious. You can make the vinaigrette in a small jar and store it in that only for a day or two.
I am not a good food photographer but the recipe is awesome. Do try.
Bell Pepper And Potato Salad With Lemon Honey & Garlic Vinaigrette
Bell peppers – 2 (1-red, 1-yellow)
Potato – 1 large (par boiled and cubed or cut into thin wedges)
Red Onion – 1
Garlic – 1 large smashed
Extra Virgin Olive Oil – 2 tbsp
Plum Tomatoes- 2
Fresh herbs – Coriander/parsley
Salt – Pepper – as required
Honey – 1 tbsp
Lemon Juice – Juice of one medium lemon
Lemon zest – a little
Freshly cracked black peppercorn – 1 little
Apple cider vinegar or white wine vinegar ( if desired ) – 2 tbsp
To make the Vinaigrette :
Take a juice of one lemon, add one crushed garlic clove, a little lemon zest add a tbsp of honey, add a little salt, two tbsp of extra virgin olive oil, vinegar if using, a little freshly crushed black pepper and fresh chopped herbs. Mix and shake it up in a small jar.
I didn’t use the vinegar in this particular salad. You can adjust the quantity as per the salad quantity or if using as a marinade as per the chicken or fish.
For Salad :
Wash bell peppers and remove the seeds. Cut them into cubes or strips. Cut the onions and tomatoes into cubes or wedges. Peel the bar boiled potatoes and cut in cubes or wedges.
In a pan heat the olive oil and add the potatoes. Fry them till they turn nice n crisp. Remove in a bowl. Add onions and saute till slightly translucent, remove them in the same bowl. Now add bell peppers and toss them till slightly charred and warmed up, take them out in the bowl and then add tomatoes to the pan. We do not need to soften them so toss them till they are slightly roasted and add to the other veggies.
Gently toss the salad and add the Vinaigrette. Serve warm
Serve with any dish of your choice or just eat it straight from the bowl.