A bright cumin-lemon dressing works well with any thin-skinned pepper. Try rainbow of them, or focus on one palette, like yellow-orange. To turn the salad into dinner, add hard cooked eggs and thin strips of salami.
It is a cool, no cook, summer meal. Very delicious and a healthy quick recipe.
Black Pepper, the King of Spices offers a number of health benefits while providing an excellent depth of flavor to the dish. It helps to promote weight loss, improve digestion, relieve cold and cough, boost metabolism, and treat skin problems. Cumin is none else than its counterpart which too aids in digestion, boosts immune system, promotes skin health, treats respiratory disorders and has antiviral and antibacterial properties.
Prep time: 20 minutes | Cook time: 0 minutes
1 Mis-En-Place: 1) Mince garlic 2) Scrape zest from lemon 3) Freshly ground black pepper 4) Rinse and drain canned chickpea 5) Tear parsley leaves into large pieces
2 Toast cumin in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in oil, lemon zest and juice, garlic, salt, and black pepper.
3 Seed peppers and cut into 1- to 1 1/2-in. pieces. Slice cucumber into 1/4-in. rounds and cut in half again if large. Add peppers, cucumber, and chickpeas to salad dressing and toss to blend well. Let stand about 1 hour, then stir in parsley.
4 Make ahead: Up to 4 hours, chilled airtight; add parsley just before serving.
5 Spread 1 tsp of Roasted Red Pepper Sauce on the GET FIT Roti and layer the salad on top of the Roti, repeat for the remaining rotis.
|Calories from Carb||7%|
|Anti-Oxidants||ORAC 3,465 μ mol TE|
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