Roasted Bell Pepper Salad

1. 1 Bell peppers≈ $6.00 per kg 365 g
2. 2 Tomatoes≈ $4.67 per kg 220 g
3. 3 Lemon≈ $4.65 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Ground black pepper 1 g
6. 6 Black olivespack 300 g ≈ $2.50 35 g
7. 7 Walnutspack 150 g ≈ $4.00 30 g
8. 8 Dillpack 50 g ≈ $1.80 12 g
9. 9 Sunflower oil 12 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Roast the bell¹ peppers in the oven at 350°F (180°C) for 40 minutes

2. Grind tomatoes² through a box grater, mix in lemon³ juice, olive oil, and salt

3. Finely chop garlic⁴, herbs, and chili pepper

4. Slice olives into rounds

5. Remove skin and seeds from the roasted peppers, then slice into strips

6. Arrange half the pepper strips on a plate, sprinkle with lemon³ zest, garlic⁴, and chili pepper, then add olives and nuts

7. Layer the remaining pepper strips, herbs, and drizzle with the dressing, garnish with olives and nuts