Sweet pepper salad with a chilli twist

Vegetables in all sorts of shades and lots of flavour and heartiness are the code words for this sweet pepper salad, which tastes great as a side dish, but which can also be enjoyed as a main course salad. The salad is ready in five easy steps – it’s quite manageable!


Step 1
Rinse the coriander and put in a bowl with the baby spinach leaves.

Step 2
Cook the pearled barley according to the packet instructions. Allow to cool and put in the bowl.

Step 3
Remove the seeds and stems from the two peppers and cut them into bite-sized strips. Fry them in a pan with a little oil until soft and with a light crispy texture.

Step 4
Add salad cheese.

Step 5
Put the pumpkin seeds in a warm, dry pan and toast them until golden and lightly popping with an aroma of popcorn.
Mix all the ingredients for the dressing and pour over the salad.
Serve immediately!

Tip: You can also roast the peppers on a grill. It adds great flavour to the salad.

Taverna oste – til kolde og varme retter