Crunchy Pepper Salad This salad has a peppery crunch. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Red Bell Pepper, Yellow Bell Pepper Cuisine Fusion Course Salads Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Crunchy Pepper Salad 1 Red Bell Pepper 1 Yellow Bell Pepper 10-15 Cherry tomatoes halved 1 medium Onion sliced 1 tablespoon Spring onion greens chopped 4-5 Lettuce leaves torn 1/2 teaspoon Crushed black peppercorns to taste Salt 2 tablespoons Olive oil 1 tablespoon Vinegar 1 cup Roasted peanuts Method 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. 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. 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. Cover and refrigerate for an hour. At the time of serving, mix in roasted peanuts and serve chilled. Nutrition Info Calories 1536 Carbohydrates 78.2 Protein 55.9 Fat 111 Other Fiber Fiber- 27.2gm #Cherry tomatoes #Crushed black peppercorns #Lettuce leaves #Olive oil #Roasted peanuts #Salt #Spring onion greens #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article