Many years ago, when I was a child on hot summer days, our food was too often fried vegetables in sunflower oil with milk garlic sauce, but then the influence of food on health was irrelevant.Now I know what the price of health is, and therefore I very carefully choose the ingredients and methods of preparing our daily menu. In search of flavors and healthy ways to prepare vegetables, I replaced frying with baking at a medium temperature on baking paper without adding vegetable oil. And so I get a rich taste and aroma of the vegetables without the formation of harmful compounds from the combination of vegetable carbohydrates with the unsaturated fats from the vegetable oil. I serve the roasted vegetables with different sauces or vegetable cheeses and it’s the perfect healthy light meal for hot summer days!

I love raw vegetables, but they put a strain on the digestive system, so I often use healthy methods for cooking them – steaming or roasting at a medium temperature without adding vegetable fats. And green Sivria peppers are ideal for roasting at a medium temperature because they have a tender skin and do not need to be peeled after roasting. They have a thin fleshy part and therefore can be baked for a short time at a medium temperature – so a large part of the vitamins are preserved, and the cellulose bonds are destroyed and do not burden the digestive system. I make sure to make a slight cut on the top of each pepper before baking so that they don’t pop when heated in the oven. During baking, they soften slightly, but retain their structure and shape.

And since the roasted peppers have a rich aroma and a nice sweet taste, I serve them with a slightly sour hot sauce for contrast! Mashed avocado has a delicate creamy texture and provides beneficial vegetable fats. Raw red onion is rich in flavonoids and antioxidants, giving a light aroma and a pleasant crunch to the sauce. Freshly squeezed lemon juice is rich in Vitamin C, gives a slight acidity and prevents the avocado from darkening. The green chiles accentuate the delicate green color of the avocado sauce and give it a medium hot taste.

Roasted sweet green peppers and slightly sour hot sauce, this is Spicy Salad “Piperika” – my most delicious combination for hot summer days!

If you don’t have green chilies, you can substitute any other type of chilies by varying the amount depending on how hot they are!

Spicy Salad “Piperika”

Course: Recipes, Salads

Количество

800

грама

Подготовка

minutes

Готвене

minutes

Калории

229.00

ккал

Roasted green peppers with hot sauce

Ingredients

680 g green peppers Sivria
they can be replaced with another type of green sweet pepper
– baking paper
hot sauce
100 g avocado pieces
80 g red onion
40 g fresh lemon juice
30 g green chili peppers
they can be replaced with another type of hot pepper
5 g Himalayan pink salt
it can be replaced with any other salt

Cooking instructions

I wash the green sweet peppers and dry them, with a sharp knife I pierce each pepper in the middle and cut lengthwise towards its tip. I clean the red onion bulb from the outer dry shell, wash it and dry it, cut it into very small cubes. I wash the green chili peppers and dry them, remove the stem and cut the pepper lengthwise into 2 pieces, which I slice as thin as possible. I wash a medium-sized lemon and dry it, cut it into 2 halves and squeeze out the juice. I carefully cut a small avocado down the middle lengthwise and remove the pit, peel the outer shell and cut into large pieces.
With a kitchen scale and a measuring cup, I measure all the ingredients of the recipe separately. I line a metal tray with baking paper and arrange the green sweet peppers on top. I put the tray in a preheated oven at 180°C with a fan and bake for 10 minutes. I take out the pan and let it cool on the side.
In a bowl I put the pieces of avocado, lemon juice and salt, then with a potato masher I mash the avocado until creamy. I add the chopped red onion and the chopped chili peppers. I stir until all the ingredients are evenly mixed.
I put some of the hot sauce in small bowls, which I place on appropriate plates and arrange a few roasted green peppers on the side. I serve the salad prepared in this way as an addition to another main dish for lunch or dinner.