Griddled Yellow Pepper with Rocket and Sesame Salad and Skordalia

Charred yellow peppers served with a zesty rocket sesame salad and a smooth, garlicky bread-based skordalia dip.

Vegetarian Healthy Quick Salad Greek

Estimated Nutrition

Calories

543.2

kcal / serving

1086.4 kcal total

Carbs

18.3g

per serving

36.5 g total

Fat

51.4g

per serving

102.8 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Fruits

squeeze

Lemon Juice

0.5

piece

Lemon

juice only

GrainsCereals

slice

White Bread

crusts removed

Liquids

Water

cold

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

Sesame Seed

toasted

clove

Garlic

chopped

OilsFats

Olive Oil

for drizzling

Olive Oil

for the salad

Olive Oil

for the skordalia

Vegetables

piece

Yellow Pepper

de-seeded, cut into quarters

handful

Rocket Leaves

Method

Drizzle pepper quarters with olive oil and season with salt and pepper.

Griddle peppers in a hot pan for 4 minutes until charred.

Mix rocket, oil, toasted sesame seeds, and lemon juice in a bowl.

Soak bread in 45ml of water for a few minutes.

Squeeze water from bread and place in a food processor.

Add garlic, oil, lemon juice, and vinegar to the processor and blend until smooth.

Plate the skordalia, top with peppers, and serve with the salad on the side.