Roasted Red Pepper Salad with Harissa
Roasted Red Pepper Salad with Harissa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 200
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 200
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 30 min
Ingredients
6 medium red bell peppers (2 pounds)
1/4 cup raisins
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons harissa
1/2 teaspoon fine sea salt
1/4 cup olive oil
1/3 cup finely chopped walnuts, toasted
Directions
- Preheat broiler.
- Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.
- While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.
- Toss peppers with dressing and sprinkle with raisins and walnuts.
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