Arabic Bell Pepper and Caper Salad

By

Sid Khullar

– March 12, 2009Posted in: Columns & Recipes

I needed a quick salad to accompany a grilled meat dish and here’s looking at what we had, we came up with a middle eastern style salad that tasted good and went quite well with the rest of our dinner. Chop your bell peppers (we used red and yellow), onions and mash your capers. Mix your dressing: A glob of mayonnaise and tahini, thick yogurt (hung if you like), a dash of lemon juice and finally a sprinkle of summack. Season with salt and pepper as you like.

Mix ‘em all together and you’re done. Turns out to be a nice, healthy, crunchy, tangy and very different salad.

- Sid

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Tags: Bell Peppers, Dinner, grill, healthy, Lemon, Mash, meat, Onion, Pepper, peppers, Salt, yellow

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in

4 Comments

1. Reply

   The Duo Dishes

   Posted March 12, 2009 at 7:32 PM

   Love bell peppers, but never had them in a salad before. Yum.

2. Reply

   Cahide(Turkish food)

   Posted February 11, 2010 at 12:07 PM

   Süper bir görüntü ellerine sa?l?k…
   .-= Cahide(Turkish food)´s last blog ..***EVDE ANTEP PEYN?R? NASIL YAPILIR?*** =-.

   • Reply

     Sid

     Posted February 12, 2010 at 5:23 AM

     Thank you Cahide.

3. Reply

   Thad Darling

   Posted March 7, 2010 at 9:29 PM

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