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Griddled Yellow Pepper with Rocket and Sesame Salad and Skordalia

Charred yellow peppers served with a zesty rocket sesame salad and a smooth, garlicky bread-based skordalia dip.

VegetarianHealthyQuickSaladGreek

Estimated Nutrition

Per Serving Total
Calories 543.2 kcals 1086.4 kcals
Carbohydrates 18.3 grams 36.5 grams
Fat 51.4 grams 102.8 grams
Protein 5.6 grams 11.2 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
White Wine Vinegar
Fruits
1
squeeze
Lemon Juice
0.5
piece
Lemon
juice only
GrainsCereals
2
slice
White Bread
crusts removed
Liquids
45
ml
Water
cold
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
30
g
Sesame Seeds
toasted
1
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
for drizzling
30
ml
Olive Oil
for the salad
45
ml
Olive Oil
for the skordalia
Vegetables
1
piece
Yellow Pepper
de-seeded, cut into quarters
1
handful
Rocket Leaves

Steps

  • Drizzle pepper quarters with olive oil and season with salt and pepper.
  • Griddle peppers in a hot pan for 4 minutes until charred.
  • Mix rocket, oil, toasted sesame seeds, and lemon juice in a bowl.
  • Soak bread in 45ml of water for a few minutes.
  • Squeeze water from bread and place in a food processor.
  • Add garlic, oil, lemon juice, and vinegar to the processor and blend until smooth.
  • Plate the skordalia, top with peppers, and serve with the salad on the side.