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Blackened pepper salad dressed with soy, sesame & garlic
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3 x packs 2 Duchy Organic Peppers
1 small clove garlic, finely grated
¼-½ tbsp Lee Kum Kee Chiu Chow Chilli Oil, or to taste
1 tbsp light soy sauce
1 tsp dark soy sauce
Pinch caster sugar
1 tsp toasted sesame oil
1 tsp Chinese rice vinegar
2 salad onions, finely sliced
1 tsp sesame seeds
1. Preheat the grill to high. Line an oven tray with foil and place the peppers under the grill for about 30 minutes, turning occasionally until blackened all over. Transfer the peppers to a bowl, cover with a plate and set aside for 20 minutes.
2. Meanwhile, mix together the garlic, chilli oil, light and dark soy, sugar, sesame oil and vinegar.
3. Once the peppers have cooled, peel them, discarding the stalks and seeds, being careful to reserve any liquid that comes from them.
4. Tear the peppers into strips and add to the dressing along with any pepper juices. Transfer to a large plate and top with the salad onions and sesame seeds to serve.
Typical values per serving:
1 of your 5 a day; low in saturated fat; high in fibre.
This recipe was first published in July 2020.
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