Ingredients for 4 people:
- 6 medium to large peppers. Try using red, yellow and orange ones as they are sweeter and work better in this salad.
- 3 garlic cloves
- a small bunch of parsley
- a small bunch of dill
- 2 tbsp olive oil
- juice of 1/2 lemon
- salt and pepper to taste
Roast the peppers in a preheated oven (180 C). Keep turning them until they are cooked on all sides. It takes about 20 minutes. Once cooked, wrap the peppers in foil or put them in a container with a lid until they cool down. This will help peeling them later.
Meanwhile crush the garlic and chop the parsley and dill in the same bowl. Add the olive oil, lemon juice and salt and pepper and stir well.
When the peppers have cooled down peel them, discard the cores and slice into small chunks. Add to the herby dressing and leave to infuse for at least 30 minutes before serving. If you want a bit of a kick, add some roasted chillies to the salad.