Crunchy Pepper Salad

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 10-15 cherry tomatoes, halved
• 1 medium onion, sliced
• 1 tablespoon chopped spring onion greens 
• 4-5 lettuce leaves torn
• 1/2 teaspoon crushed black peppercorns
• Salt to taste
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 cup roasted peanuts

Method

1. Preheat an oven to 200°C. Prick the bell peppers in several places with fork. Place them on a baking sheet and roast them in the preheated oven, turning occasionally, for thirty minutes or until the skin is blackened.
2. Transfer the peppers into a paper bag and seal. Set aside for ten minutes. Combine cherry tomatoes, onion, spring onion greens, lettuce leaves, crushed black peppercorns and salt in a mixing bowl. Stir in olive oil and vinegar.
3. Remove the peppers from the bag, peel the skin and cut them into thin strips. Add to the rest of the ingredients in the mixing bowl and mix lightly.
4. Cover and refrigerate for an hour. At the time of serving, mix in roasted peanuts and serve chilled.

Nutrition Info