Felt for more chili and peppers as well as tastes of winter. Hence this lovely warm salad of red cabbage and small green peppers. I think i have shared these recipes earlier but they are our favourites, oh-so-delicious, and some of you might not have read the posts.
These dishes make a lovely and light lunch. I also served a tasty and strong Greek mountain cheese with the salad.
For a salad for four you will need:
a quarter of a small red cabbage
1 red onion
1 red chili pepper, medium in strength
1 green apple
half of a pomegranate
a handful of walnuts, a handful of shredded rocket
olive oil, balsamic vinegar
Chop the onion and chili. Shred the cabbage and rocket. Open the pomegranate and knock the fruit so that the seeds fall out (works on a well-ripened fruit), and break the walnuts in two in your palm. Cut the apple into wedges.
Heat a pan and sauté the chili and onion. Add the cabbage and let simmer on low heat for 25 minutes.
Add the apple and walnut. Let simmer for 10 minutes. Take away from the heat and season with olive oil, balsamic vinegar and salt. Add the pomegranate and rocket right before serving.
Fried green peppers
4-5 dl small green peppers, 3 tbsp salt
Heat a pan and place the peppers and salt on it. Fry or grill for five minutes. Sprinkle with olive oil if the peppers are very dry.
The peppers are a delicious starter, tapas and side dish. This is a dish I fell in love with on our pilgrimage to Santiago de Compostella the other year.