Sweet pepper salad with a chilli twist
Vegetables in all sorts of shades and lots of flavour and heartiness are the code words for this sweet pepper salad, which tastes great as a side dish, but which can also be enjoyed as a main course salad. The salad is ready in five easy steps – it’s quite manageable!
Method
Step 1
Rinse the coriander and put in a bowl with the baby spinach leaves.
Step 2
Cook the pearled barley according to the packet instructions. Allow to cool and put in the bowl.
Step 3
Remove the seeds and stems from the two peppers and cut them into bite-sized strips. Fry them in a pan with a little oil until soft and with a light crispy texture.
Step 4
Add salad cheese.
Step 5
Put the pumpkin seeds in a warm, dry pan and toast them until golden and lightly popping with an aroma of popcorn.
Mix all the ingredients for the dressing and pour over the salad.
Serve immediately!
Tip: You can also roast the peppers on a grill. It adds great flavour to the salad.
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