Grilled Bell Pepper Salad

1. 1 Feta or brined cheesepack 200 g ≈ $3.00 35 g
2. 2 Bell peppers≈ $6.00 per kg 70 g
3. 3 Black olivespack 300 g ≈ $2.50 25 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Sunflower seedspack 200 g ≈ $2.00 5 g
6. 6 Vinegar 9% 4 ml
7. 7 Soy sauce 4 ml
8. 8 Honey 2 g
9. 9 Olive oil 9 ml
10. 10 Mustard 2 g
11. 11 Ground black pepper 1 g

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

Method

1. Preheat oven to 400°F (200°C). Cut peppers in half, remove seeds, and wrap each half in foil.

2. Roast peppers for 15 minutes, then unwrap and roast another 20 minutes until skin blisters and softens.

3. While peppers roast, thinly slice onion⁴ rings, soak in vinegar for 10 minutes.

4. Mix olive oil, soy sauce, honey, Dijon mustard, and black³ pepper for the dressing.

5. Let peppers cool 5 minutes, peel skin, and slice into strips. Cube feta¹, slice olives into rings.

6. Arrange peppers, feta¹, olives, and onions⁴ on a plate, drizzle with dressing, and sprinkle with sunflower⁵ seeds.