Grilled bell pepper salad
08.02.2017
I’m often asked what I like to eat for lunch. Given the fact that I spend (almost) every day in the kitchen trying out new recipes, what ends up being lunch usually depends on what I’m experimenting with that day. When I’m not, I love to eat salads with a crunchy cracker or spelt toast for lunch. Delicious! This grilled bell pepper salad with goat cheese is one of my favorites and it’s one that I often make with the team at work.
Prep time
20 min
Bake time
5 min
Portion
2
Shelf life
2 days (in the refrigerator)
Supplies
grill pan
Ingredients
20 min
Bake time
5 min
Portion
2
Shelf life
2 days (in the refrigerator)
Supplies
grill pan
Ingredients
1 red bell pepper
a small handful sunflower seeds
2 small handfuls (baby) spinach
1 head (approx. 200 g) red leaf lettuce
a small handful alfalfa sprouts
8 cherry tomatoes, halved
8 sundried tomatoes (from a jar)
1 tbsp olive oil (extra virgin)
a pinch of salt and black pepper
50 g (1/4 cup) soft goat cheese
Tip: For a brighter flavor, add one tablespoon of fresh-squeezed lemon juice to the dressing.
Method
Warm the grill pan on the stove and slice the red bell pepper into broad strips. Place the strips in the pan for about five minutes on each side until light brown grill marks appear. Once cooked, transfer to a plate. Meanwhile, toast the sunflower seeds in a small frying pan until they turn light brown. Wash the spinach and the red leaf lettuce. Combine the leaves with the alfalfa sprouts and the halved cherry tomatoes in a large salad bowl. Whisk the olive oil, salt and black pepper in a small bowl to make the dressing. Dress the salad and toss well. Sprinkle the salad with crumbled goat cheese and sunflower seeds, then top with the grilled bell pepper strips.
Warm the grill pan on the stove and slice the red bell pepper into broad strips. Place the strips in the pan for about five minutes on each side until light brown grill marks appear. Once cooked, transfer to a plate. Meanwhile, toast the sunflower seeds in a small frying pan until they turn light brown. Wash the spinach and the red leaf lettuce. Combine the leaves with the alfalfa sprouts and the halved cherry tomatoes in a large salad bowl. Whisk the olive oil, salt and black pepper in a small bowl to make the dressing. Dress the salad and toss well. Sprinkle the salad with crumbled goat cheese and sunflower seeds, then top with the grilled bell pepper strips.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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