Serves: 2 persons
Preparation time: 25 minutes
Pepper salad with sourdough croutons
For 4 persons
Preparation time: more than 30 minuten
Pre-heat the oven to 200 degrees celsius or 392 degrees fahrenheit. Prepare the dressing by combining all the ingredients in a small jar and shaking it thoroughly (or by mixing them with a whisk). Set aside. Put the tomatoes on a baking sheet and sprinkle with olive oil and sea salt. Put the two red peppers on the same baking sheet. Roast them for about 40 minutes. In the meantime, put the bread on a baking tray. After 10 minutes, put the tray in the oven above the vegetables. Keep an eye on the bread to make sure it doesn’t burn.
Once cooked, put the peppers in a plastic bag, seal it and leave them to cool.
Then, mix the herbs with the cucumber, spring onions and the roasted tomatoes in a bowl and pour over the dressing. Leave to marinate. Save some herbs for garnish.
Remove the bread from the oven and add to the bowl. Mix well so the bread can absorb some of the dressing. Save some bits for garnish.
Remove the peppers from the bag and peel away the skin. This should be very easy now. Gently tear open the peppers, remove the seeds and slice into strips. Add the peppers to the salad as well and mix one last time. Season with salt and pepper. Finish with the croutons and herbs. It’s also delicious with a grilled sausage.