Are you trying to add more salads to your week but tired of the same old lettuce, cucumber and tomato combo? You might like to try keeping some roasted peppers and a jar of capers in your fridge so that you can add them to your salad.
Here’s the basics:
- Mixed salad leaves
- Romaine leaves
- Cherry Tomatoes
- Sliced Roast Peppers
- Pumpkin Seeds (think good fats and zinc!)
- Vinaigrette or Balsamic Vinegar Dressing
I read recently that lettuce including romaine reduces oedema, reduces damp in the body (a TCM approach) and aids sleep. So I am upping my romaine consumption as well as dark leafy greens. I’ll write another post about dark leafy greens soon.
You can buy roasted peppers but they are normally packed in oil. I prefer to roast some at home with a light brush of oil and then keep them in the fridge pre-sliced. When I open the fridge looking for something to throw in the salad they are right there. If you like, roast some extras as add to a batch of hummus. Mmmmm!
I have read instructions online for roasting peppers that suggest putting them in the oven whole, broiling them (turning frequently) and then scraping the seeds out after they have cooled. As I am normally having to keep my head in three or four places at once with Elise around I don’t have the presence of mind or patience to remember to keep turning them! So here’s how I roast my peppers:
- Cut yellow, orange or red peppers in half.
- Remove the stem and seeds.
- If the peppers are really cut them into quarters.
- Lightly brush an oven tray with some olive oil.
- Place the pepper halves insides down on the tray.
- Lightly brush the pepper halves with olive oil.
- Broil until the skins blister and blacken.
- Place the peppers in a brown paper bag to cool.
- Once cool, remove from the bag.
- The skins should slip off revealing lovely sweet smoky roast peppers.
- Slice and place in a jar.
- Use within a week.