Garden row salad
0
- Prep Time35 min
- Total Time35 min
- Makes12 servings
Ingredients
4 bell peppers, sliced in half
5 tbsp olive oil
2 tsp balsamic vinegar
4 garlic cloves, minced
1 pinch salt
1 pinch pepper
1 pinch hot-red-chili-flakes
2 green onions, thinly sliced
500 g sugar snap peas, trimmed
1 lemon
2 796-mL cans chickpeas, drained and rinsed
1/2 cup finely chopped fresh mint
500-mL container cheese-stuffed jalapenos
1 pint grape tomatoes
Instructions
Preheat oven to 450F (230C). Oil a foil-lined baking sheet. Place peppers cut-side down on foil. Roast, uncovered, until blackened, 18 min. Remove from oven and seal foil around peppers. Leave 10 min to soften skin. Peel off skin. Slice peppers into thick strips. In a bowl, whisk 2 tbsp (30 mL) oil with vinegar, 2 minced garlic cloves and generous pinches of salt, pepper and chili flakes. Stir in peppers and green onions. If making ahead, place in a resealable bag and refrigerate.
Add sugar snaps to a pot of boiling water. Boil until bright green, 2 min. Drain. Rinse under cold water. Pat dry. If making ahead, seal in a bag and refrigerate. In a bowl, whisk 1 tbsp (15 mL) oil with finely grated peel of lemon, a squeeze of lemon juice and pinch of salt. To take to party, pour into a small jar. Toss with peas no more than an hour or two before serving. In another bowl, stir chickpeas with 2 tbsp (30 mL) oil, 2 minced garlic cloves and pinches of salt. Cover and refrigerate up to a day. Stir in mint just before serving.
To arrange salad, using a serrated knife, slice stuffed peppers into 3 or 4 pieces each. Arrange in a row along one side of platter. Follow with sugar snaps, then peppers, chickpeas and tomatoes. Serve right away or cover and leave at room temperature up to an hour.
Nutrition (per serving)
Calories 302, Protein 7g, Carbohydrates 34g, Fat 15g.
