Grilled 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≈ $4.70 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Fresh chilipack 100 g ≈ $1.00 3 g
6. 6 Ground black pepper 1 g
7. 7 Black olivespack 300 g ≈ $2.50 35 g
8. 8 Walnutspack 150 g ≈ $4.00 30 g
9. 9 Dillpack 50 g ≈ $1.80 12 g
10. 10 Sunflower oil 12 ml
11. 11 Salt 2 g

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

Method

1. Roast a whole bell¹ pepper in the oven at 350°F (180°C) for 40 minutes until the skin darkens and blisters.

2. Transfer the hot pepper to a sealed bowl for 10 minutes, then peel off the skin, remove seeds, and slice into strips.

3. Grated tomatoes² on a box grater, mix in lemon³ juice, olive oil, and salt.

4. Finely chop garlic⁴, dill⁹, and fresh⁵ chili pepper; roughly chop walnuts⁸ with a knife.

5. Slice olives into rounds.

6. Arrange half the pepper strips on a plate, sprinkle with garlic⁴, chili, olives, and walnuts⁸.

7. Top with the remaining pepper strips, dill⁹, drizzle with the tomato² dressing, and finish with the remaining olives and walnuts⁸.