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Pepper & pomegranate salad

Pepper & pomegranate salad

Servings: 6

Ingredients

A small handful of sunflower seeds
5 red peppers, halved and deseeded
5 yellow peppers, halved and deseeded
200g feta cheese, cubed
1 cup pomegranate seeds
A small handful of mixed sprouts (chickpea, mung bean, etc.)
3 spring onions, sliced
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU One for All Grinder

Directions

Start off by lightly toasting the sunflower seeds in a dry frying pan until golden. Remove from the pan and set aside to cool.

Place the peppers skin side down on the braai grid over the hot coals (see Tips). Turn the peppers until they are cooked and the skin has been nicely charred. Remove the peppers from the grid, immediately place into a plastic Ziploc bag and leave for about 8 minutes to sweat. Remove the peppers from the bag and peel the charred skin off.

Slice or tear the peppers into strips and place them into a large salad bowl, or arrange onto a platter. Top with cubes of feta, and garnish with pomegranate seeds, sprouts and spring onions. Sprinkle with the toasted sunflower seeds and finish with a drizzle of Olive Oil and lemon juice.

Season to taste with a grinding of NOMU One for All just before serving.

Tip: You can also char the peppers over the flame of your gas stove, although you won’t get that distinct smokiness from the braai.

Ingredients

A small handful of sunflower seeds
5 red peppers, halved and deseeded
5 yellow peppers, halved and deseeded
200g feta cheese, cubed
1 cup pomegranate seeds
A small handful of mixed sprouts (chickpea, mung bean, etc.)
3 spring onions, sliced
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU One for All Grinder

Directions

Start off by lightly toasting the sunflower seeds in a dry frying pan until golden. Remove from the pan and set aside to cool.

Place the peppers skin side down on the braai grid over the hot coals (see Tips). Turn the peppers until they are cooked and the skin has been nicely charred. Remove the peppers from the grid, immediately place into a plastic Ziploc bag and leave for about 8 minutes to sweat. Remove the peppers from the bag and peel the charred skin off.

Slice or tear the peppers into strips and place them into a large salad bowl, or arrange onto a platter. Top with cubes of feta, and garnish with pomegranate seeds, sprouts and spring onions. Sprinkle with the toasted sunflower seeds and finish with a drizzle of Olive Oil and lemon juice.

Season to taste with a grinding of NOMU One for All just before serving.

Tip: You can also char the peppers over the flame of your gas stove, although you won’t get that distinct smokiness from the braai.

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