Roasted Carrot and Mixed Pepper Salad with Chermoula Dressing
Liven up your picnic in the park this summer with this roasted carrot and mixed pepper salad with Chermoula dressing. Perfect dish to prepare ahead and store in the fridge until ready to take.
- Preheat oven to 190 degrees. Roughly slice the carrots and red onions. Place in a bowl and drizzle with a little olive oil and season with salt. Place on a lined baking sheet along with the mixed peppers and cook for 25-30 mins or until lightly coloured.
- Cool the carrots and onions and put the peppers into a sealed container to sweat, before pealing when cooled. Once peeled roughly rip the peppers into desired size. Chop the parsley and add to a bowl with all the vegetables, Chermoula, lemon zest and juice and the Organic Olive Oil. Season with salt and more lemon if desired before serving.
Included in this Recipe
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Organic Extra Virgin Olive Oil
A blend of Spanish Arbequina and Cornicabra olives. Great for finishing or dipping.