Roasted Pepper Salad

Ingredients

• 6red and green peppers
• 3garlic cloves, sliced
• 1 tspcumin
• 4 tbspolive oil
• 1 tbspvinegar or lemon
• 3/4 tspsalt

Method

1. Begin by preheating your oven to its highest setting, around 450°F (230°C), to ensure the peppers char properly. Place 6 red and green peppers directly on a baking sheet lined with aluminum foil. Roast them in the oven until the skins are blackened and blistered, turning occasionally with tongs to ensure even charring on all sides.
2. Once the peppers are charred, remove them from the oven and immediately transfer them to a large bowl. Cover the bowl tightly with plastic wrap or a lid to trap the steam. Let the peppers sit for about 15 minutes; this steaming process will loosen their skins, making them easier to peel.
3. After steaming, carefully peel the skins off the peppers using your fingers or a small knife. The skins should come off easily. Cut the peppers open, remove the seeds and stems, and discard them. Slice the peeled peppers into thin strips and place them in a serving bowl.
4. Add 3 sliced garlic cloves to the bowl with the pepper strips. Sprinkle 1 teaspoon of cumin over the mixture, ensuring it is evenly distributed. This will infuse the salad with a warm, earthy flavor.
5. Drizzle 4 tablespoons of olive oil over the peppers and garlic. Add 1 tablespoon of vinegar or lemon juice to introduce a bright, tangy contrast to the smoky peppers. Sprinkle 3/4 teaspoon of salt over the salad to enhance the flavors.
6. Gently toss the peppers with the dressing using your hands or a pair of tongs, ensuring each strip is well-coated with the oil and spices. This will help the flavors meld together.
7. Allow the salad to rest for 20 minutes at room temperature before serving. This resting period is crucial as it allows the flavors to develop and meld together, resulting in a more harmonious and flavorful dish.