Paprika Salad with Roast Beef
Paprika salad with roast beef is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large red bell peppers
- 1 clove garlic (sliced thinly)
- 200 g sliced roast beef (butcher's shop)
- 1 stalk leek
- 0.5 head of red iceberg lettuce
- Salt
- fresh ground pepper
- sugar
- olive oil
- 2 tbsp mild white wine vinegar
- a handful basil
- 250 ml yogurt
Instructions
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1.
Wash the bell peppers and place them in a preheated oven at 225°C. Turn frequently. When the skins blister and brown, remove from the oven and peel. Then halve, core, and cut into long wide strips.
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2.
Heat 4-5 tbsp oil in a pan and cover the pepper strips over medium heat for about 7-8 minutes. Add the garlic after 5 minutes and continue to steam, turning occasionally. Sprinkle 2 tsp sugar on top and season with salt and plenty of pepper. Add 2 tbsp water. Cover and simmer over low heat for another minute. Taste with vinegar and let cool slightly.
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3.
Wash the leek, trim it (use only the stalk), cut lengthwise and fan out. Blanch the leaves in boiling salted water for 1 minute. Drain.
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4.
Separate the lettuce leaves from the core, wash them and dry thoroughly by spinning.
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5.
Slice the roast beef into wide strips.
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6.
Arrange the lettuce on four plates. Top with pepper, leek and roast beef.
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7.
Whisk the yogurt with salt, pepper and 2-3 tbsp of the pan sauce left over. Drizzle 2-3 tbsp of this yogurt sauce over each salad. Garnish generously with basil leaves and serve warm.
