Ingredients with Measurements:
- 1 large red bell pepper
- 1/2 cup walnuts
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell pepper in half and remove the seeds and stem. Place the pepper halves on a baking sheet, cut side down.
3. Roast the pepper in the oven for 20-25 minutes, or until the skin is charred and blistered.
4. Remove the pepper from the oven and place it in a bowl. Cover the bowl with plastic wrap and let the pepper cool for 10 minutes.
5. Once the pepper is cool, remove the skin and discard it.
6. In a food processor, combine the roasted pepper, walnuts, breadcrumbs, olive oil, pomegranate molasses, lemon juice, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Process until the mixture is smooth.
7. In a large bowl, toss the mixed greens with the muhammara dressing.
8. Top the salad with crumbled feta cheese, chopped parsley, and chopped mint.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 26g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 8g
Substitutions for ingredients:
- Instead of red bell pepper, you can use roasted eggplant or roasted tomatoes.
- Instead of walnuts, you can use almonds or pistachios.
- Instead of pomegranate molasses, you can use balsamic vinegar or honey.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Use different types of greens, such as arugula or spinach.
- Add sliced avocado or cherry tomatoes for extra flavor.
Tips and tricks:
- Make the muhammara dressing ahead of time and store it in the refrigerator for up to 3 days.
- Toast the walnuts before using them in the recipe for extra flavor.
- Use a mix of red and yellow bell peppers for a colorful salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter and garnish with extra feta cheese and fresh herbs.
Garnishes:
- Fresh herbs, such as parsley and mint, make a great garnish for this salad.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve this salad with a side of grilled vegetables, such as zucchini or eggplant.
Troubleshooting advice:
- If the muhammara dressing is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing this recipe.
- Store any leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Muhammara is a traditional Middle Eastern dip made with roasted red peppers, walnuts, and breadcrumbs.
Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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Region: Turkish