This a great recipe when you have odds and ends to use up. I did a raid on the salad drawer this morning. I had peppers, a cucumber from my friend’s garden, cherry tomatoes from the Green Earth Organics poly tunnel, baby leaves, all so fresh and delicious all that was needed was a quick dressing.
Jars of organic grilled peppers are so handy for a quick addition to any dish. They are soft and sweet and stored in sunflower oil. Simply whizzed up with a feta and a few spices they make a perfect dressing or dip if you make it thicker by adding more feta.
Add your favourite toasted nuts or seeds for some extra goodness.
Lou 🙂
Ingredients: makes a jar of dressing, salad serves 2
- For the dressing:
- 100g feta, add more if you like a thicker dressing
- 1 jar of red peppers grilled in sunflower oil (190g)
- 1 tablespoon maple syrup or honey
- Juice ¼ lemon
- ½ teaspoon chilli flakes
- ½ teaspoon paprika
- For the chopped salad:
- 6 chopped cherry tomatoes, quartered
- 3 inches cucumber, diced
- ½ yellow pepper chopped
- 1 tin black beans, drained and rinsed
- 2 handful lettuce leaves, washed
- ½ cup pecans, toasted
Method:
Step 1: Make the dressing, to a powerful blender, add the jar of red peppers, feta, honey, lemon juice, chilli flakes and paprika. Blend until smooth. We used a Ninja smoothie blender.
Step 2: Wash and chop the tomatoes, cucumber, and yellow pepper. Toast the pecans in the oven or air fryer at 170ºC for about minutes.
Step 3: Build the salad, add the tomatoes, cucumber, pepper, lettuce leaves and black beans to a large plate or bowl. Drizzle over the dressing, toss to coat and scatter the pecans on top.
You can serve the dressing on the side if you prefer.
