Salatim (aka dips or little side dishes) are a popular Shabbat food, usually served on Friday night, alongside challah. While there are lots of store bought options available, the Efrat based nutritionist Annael Brown prefers to make her salatim from scratch.
Annael’s Pepper Salad
Peppers are a better source of vitamin C than oranges (nearly 3 times higher)! They also contain iron, which is best absorbed in the body with vitamin C. Nature knows best! The more vivid the color, the healthier, as it indicates a higher concentration of nutrients, flavor and ripeness.
These are delicious served alongside techina!
Beautiful organic peppers from the farm
Ingredients
5 small peppers, washed. Can be any combination of red, orange and yellow (can be all red/red and yellow/red and orange)
3 cloves of garlic, thinly sliced
1/4 cup white vinegar
2 tbsp. olive oil
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
Optional: a few slices of a spicy green pepper.
Fresh out of the oven
Directions
– Heat the oven to 200 C, turbo fan on.
– Place the peppers in a deep pan or casserole dish.
– Bake for 1 hour, flipping them over halfway through.
– Remove from the oven, and then shortly after, cover them (can use casserole lid/a plate/plastic wrap) to enclose the steam. This helps the skin peel off easily.
– Wait for them to cool down just enough to be able to handle them, but not entirely as the skin then becomes difficult to remove. They should still be warm.
– Peel off the skin of each pepper. Remove any head that is still attached and toss.
– Slice them lengthwise into long strips, the width of about a finger.
– In a storage container or regular bowl, add all the other ingredients and mix to combine.
– Add the strips of pepper, mix, and cover to let them absorb.
B’teavone!
Tossed and ready for eating!
