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Sweet and Sour Roasted Peppers with Feta and Mint
Persian sekanjabin, a sweet and sour syrup made with vinegar, mint, sugar or honey and sometimes infused with cucumber, inspired the dressing that we use here on silky roasted peppers. To add to the contrasting flavors, we finished the dish with crumbled feta cheese, which provides a deliciously savory, salty counterpoint and also adds creamy texture. Serve the salad at room temperature or even lightly chilled as a side to kebabs or roasted lamb or chicken, or offer it as a part of a meze spread, with flatbread alongside.
Editorial Note: For a charcoal- or gas-grill version of this recipe, see Grill-Roasted Sweet and Sour Peppers with Feta and Herbs.
4
Servings
Tip
Don’t forget to check on the peppers as they roast and turn them as needed so they char on all sides. Once charred let them stand, covered, for 15 to 30 minutes, which will further soften the skin, making them easy to peel.
1 hour
30 minutes active
Ingredients
-
4
large red OR yellow OR orange bell peppers OR a combination
-
⅓
cup raw pistachios OR whole almonds, roughly chopped
Directions
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01Heat the broiler with a rack about 6 inches from the element. Place the peppers on a broiler-safe rimmed baking sheet and broil, turning them as needed, until charred on all sides, 14 to 16 minutes. As they are done, transfer to a large bowl. Cover and let the peppers steam to loosen the skins, about 20 minutes.
We really enjoyed this one. The flavors are so bright. There is plenty of dressing that you could easily add 2 more bell peppers under the broiler. Thank you!