To maximize flavours, let this salad come to room temperature before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
On foil-lined rimmed baking sheet, broil red peppers, turning frequently, until charred, about 20 minutes. Let cool completely; remove skin and seeds.
Cut peppers into 1-inch (2.5 cm) wide strips; toss with salt. Place in colander over bowl; drain in refrigerator for 2 hours.
In skillet, heat oil over medium heat; fry peppers and garlic until peppers begin to fall apart, about 6 minutes.
Stir in pepper and ground cumin. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Transfer to serving bowl; garnish with olive. Serve at room temperature.
Nutritional facts <b>Per serving:</b> about
- Sodium 78 mg
- Protein 1 g
- Calories 67.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 27.0
- Vitamin C 203.0