Recipe: Bell pepper, corn and kebab salad
Recipe: Bell pepper, corn and kebab salad
It might sound like a bizarre mix for a salad, but then again what is conventional about salad making.
Salads are a much personalised item on the menu, and can be as off-the-wall as they can be predictable with our choice of ingredients. In this one, the citrus nature of the bell peppers lends itself very well with the strong, spicy texture of the seekh kebab along with the crunchiness of baby corn.
This salad recipe is a refreshing break from the typical vegetable and chicken salads we stir up every time, as it is a lot more colourful, and has a unique balance of flavours. Simple to put together, you'll have fun mixing it and even enjoying with your morning toast.
Bell pepper, corn and kebab salad
Ingredients:
2 bell peppers (try to use only one colour)
2 seekh kebabs
200gm baby corn cobs
Sliced black olives
1 lemon
Feta cheese or butter
Oregano
2 tbsp olive oil
1 ½ tsp red chilli powder
2 tsp sweet chilli sauce
Salt to taste
Coriander leaves for garnishing
Method:
Slice the bell peppers, and slice the baby corn cobs into small diagonal pieces, and boil them for a few minutes. Make sure you don't overcook the bell peppers as they won't taste good soggy. Further on, slice the seekh kebabs and fry them in olive oil by adding some salt and chilli powder.
Drain the water from the bell peppers and baby corn. In a large bowl, add the bell peppers, baby corn and kebabs and squeeze one full lemon into it.
Then add the black olives to the mix and drizzle olive oil over it. At the same time you can add the feta cheese or butter (depending on what you prefer), oregano and the sweet chilli sauce from the top.
Toss the mix properly so that the olive oil and the sauces nicely coat the core ingredients: seekh kebabs, baby corn and bell peppers. You can sprinkle some salt if you still feel the need, and finally garnish you salad with fresh coriander leaves.
Serve with a slice of garlic bread, or enjoy it with a bowl of clear soup.
Salads are a much personalised item on the menu, and can be as off-the-wall as they can be predictable with our choice of ingredients. In this one, the citrus nature of the bell peppers lends itself very well with the strong, spicy texture of the seekh kebab along with the crunchiness of baby corn.
This salad recipe is a refreshing break from the typical vegetable and chicken salads we stir up every time, as it is a lot more colourful, and has a unique balance of flavours. Simple to put together, you'll have fun mixing it and even enjoying with your morning toast.
Bell pepper, corn and kebab salad
Ingredients:
2 bell peppers (try to use only one colour)
2 seekh kebabs
200gm baby corn cobs
Sliced black olives
1 lemon
Feta cheese or butter
Oregano
2 tbsp olive oil
1 ½ tsp red chilli powder
2 tsp sweet chilli sauce
Salt to taste
Coriander leaves for garnishing
Method:
Slice the bell peppers, and slice the baby corn cobs into small diagonal pieces, and boil them for a few minutes. Make sure you don't overcook the bell peppers as they won't taste good soggy. Further on, slice the seekh kebabs and fry them in olive oil by adding some salt and chilli powder.
Drain the water from the bell peppers and baby corn. In a large bowl, add the bell peppers, baby corn and kebabs and squeeze one full lemon into it.
Then add the black olives to the mix and drizzle olive oil over it. At the same time you can add the feta cheese or butter (depending on what you prefer), oregano and the sweet chilli sauce from the top.
Toss the mix properly so that the olive oil and the sauces nicely coat the core ingredients: seekh kebabs, baby corn and bell peppers. You can sprinkle some salt if you still feel the need, and finally garnish you salad with fresh coriander leaves.
Serve with a slice of garlic bread, or enjoy it with a bowl of clear soup.
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