Layered Pepper Salad with Sesame
This layered salad with peppers and sesame tastes great and provides a concentrated dose of vitamin C to the body.
Ingredients
- 500 g small red bell pepper halves (3 small red bell peppers)
- 500 g small green bell pepper halves (3 small green bell peppers)
- 500 g small yellow bell pepper halves (3 small yellow bell peppers)
- 4 onions (about 200 g)
- 2 Garlic cloves
- 4 stalks lemon thyme
- 2 tbsp olive oil
- Salt
- Pepper
- 5 tbsp white wine vinegar
- 30 g unpeeled sesame seeds (2 tbsp)
Instructions
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1.
Line a baking sheet with foil. Cut the pepper halves in half, remove seeds and wash them.
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2.
Place the peppers cut side down on the foil and press slightly flat. Grill under the oven broiler for about 10 minutes until the skin darkens and blisters.
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3.
Remove the tray, cover the peppers with a damp kitchen towel or well-moistened paper towels and let cool.
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4.
Meanwhile peel the onions and garlic cloves. Halve the onions and slice into thin strips, chop the garlic.
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5.
Wash the lemon thyme, shake dry and pluck the leaves.
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6.
Heat olive oil in a pot. Sauté onions, garlic and thyme over medium heat while stirring. Cover and simmer on low for about 10 minutes. Add salt, pepper and vinegar, then let cool.
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7.
Toast sesame seeds in a dry pan over medium heat until golden brown. Season, transfer to a plate and cool.
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8.
Peel the skin off the peppers with a small knife and cut the flesh into strips about 1 cm wide.
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9.
Layer the pepper strips by color alternately with the onion-garlic mixture in a large jar or fresh‑storage container (about 1.5 L capacity) and seal. Put the sesame seeds in a small freezer bag, seal it, and sprinkle them over the salad before serving.
