I love the many kinds of sweet peppers, also well know as capsium in some countries. Even if sweet peppers were the only vegetable you could eat, you could still make endless varieties of dishes. Small and large, pointy or bell shaped, with intense sweetness or a slight bite. In many colours. And so very tasty.
Of course you could very well make a salad using these vegetables raw. Nothing wrong with that at all! However, as sometimes the mere way of preparing a beautiful vegetable, can intensify the very taste of it, so in this salad, I am using grilled sweet peppers.
Making the salad:
Preheat the oven to 200°C (or 390 F)
Grill the sweet peppers until the skin looks black and blistered. You might prefer to wrap the peppers in tin foil (or other oven proof foil) and bake them for about 20 minutes.
Once done, remove from oven and place the peppers in a sealable plastic bag. Leave to rest for at least 10 minutes.
Using a zester, draw long strings of cucumber skin and set aside.
Now do the same with the lemon and set aside. Be sure to safe the lemon, as you’ll need it later on.
Take the sweet peppers out of the plastic bag and remove the skin and seeds. Cut them into strips and place them on a nice serving plate. Make sure you arrange the colours evenly.
Break the soft coat cheese into pieces and arrange over the salad, just the way you like it. I prefer piling them up in the middle.
Now arrange the lemon zest (grated skin) and grind some pepper over the salad.
Garnish the salad with the beautiful cucumber strings and drizzle some olive oil on top.
Finally, get the lemon (of which you previously used the skin), cut in half and squeeze the juice over the salad.
Tips from the author
Because you don’t actually use the cucumber flesh itself in this salad, just the skin. Slice the "skinless" cucumber up and serve it as a side dish to your salad. A refreshing eye catcher on the table!
Save any of the sweet pepper juices, which escape when you cut them, and pour on top of your salad. It’s all about taste!