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Middle Eastern Pointed Pepper Salad with Feta | Savory Oven Delight
(0)
40 min
Under an hour
Gurkerl Küche
Ein farbenfroher levantinischer Hauptspeisensalat mit im Backrohr gerösteten Spitzpaprika, nussigen Kichererbsen, feinem Feta, knackigen Walnüssen, fruchtigen Granatapfelkernen und einem samtigen Zitronen-Tahini-Dressing.
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the red pointed peppers, cut in half lengthwise, remove the seeds, and cut into bite-sized pieces. Rinse the chickpeas in a colander under cold water and pat thoroughly dry with paper towels.
Spread the pointed peppers and chickpeas on the baking sheet. Drizzle with 2 tbsp of olive oil and toss evenly with the ground cumin and a pinch of fine salt and pepper. Roast in the preheated oven for approx. 20 to 25 minutes until the pepper pieces are wonderfully tender and show light roasted aromas. Then allow to cool briefly.
Chef's tip
Tip for crispy chickpeas: Dry the chickpeas thoroughly before baking – this makes them especially aromatic in the oven and ensures they keep a pleasantly nutty bite.
Serving tip: Warm flatbread or crusty sourdough bread from Gurkerl pairs wonderfully with this to dip into the creamy tahini dressing.
Ingredients
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