Roasted Green Pepper Salad in Argan Oil: A Flavorful Moroccan Side Dish
Introduction: A Flavorful Moroccan-Inspired Salad
Nothing compares to the unmistakable aroma of peppers being flame-roasted. This Roasted Green Pepper Salad in Argan Oil is a simple yet vibrant side dish that captures the essence of Moroccan cuisine. With the smoky depth of roasted peppers combined with the rich, nutty flavor of argan oil, this salad is an easy favorite for any occasion.
The use of argan oil adds a unique twist, providing both health benefits and a distinctive taste. Whether you serve it for a casual dinner or as part of a more elaborate spread, this salad will surely impress your guests!
Ingredients for Roasted Green Pepper Salad in Argan Oil
Here’s what you need to make this delicious salad:
- 6 green bell peppers
- 2 cloves garlic (minced)
- 3 tbsp argan oil (or olive oil as a substitute)
- 1 lemon (juice only)
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
Step-by-Step Instructions: How to Make Roasted Green Pepper Salad in Argan Oil
1. Roast the Peppers
Flame-roast the green peppers using your grill or broiler. Place them on the top rack of the oven or directly over the grill flame. Rotate the peppers until their outer skin browns, blisters, and blackens evenly.
2. Cool and Peel the Peppers
Once roasted, remove the peppers from the heat and place them on a plate or inside a paper bag to cool. Once cooled, peel off the blistered skins. For easier peeling, you can rinse them under cool running water.
3. Slice the Peppers
Once peeled, slice the peppers in half, remove the seeds and stems, and then cut them into thin strips lengthwise.
4. Prepare the Dressing
In a small bowl, mix together the minced garlic, argan oil, lemon juice, salt, and pepper. Stir well to combine.
5. Toss the Salad
Add the sliced peppers to the dressing, tossing them gently until the peppers are fully coated.
6. Serve
Transfer the dressed peppers to a serving plate and serve them cool or at room temperature. Enjoy this flavorful side dish as part of a Moroccan-inspired meal!
The Health Benefits of Argan Oil
Argan oil, which originates from the nuts of the Argania spinosa tree in southwestern Morocco, is packed with health benefits. It is rich in antioxidants, essential fatty acids, and Vitamin E. Used traditionally by Berber women for both cosmetic and culinary purposes, it adds a unique flavor and nutritional boost to this salad.
- Rich in healthy fats: Argan oil contains monounsaturated fats that are heart-healthy and help lower bad cholesterol levels.
- High in antioxidants: The oil is packed with antioxidants that protect the body from oxidative stress.
- Supports skin and hair health: Due to its Vitamin E content, argan oil is known for promoting healthy skin and hair.
If you can’t find argan oil, olive oil is an excellent substitute, though it will alter the flavor slightly.
Why You’ll Love Roasted Green Pepper Salad in Argan Oil
This Roasted Green Pepper Salad in Argan Oil is not only full of flavor but also incredibly easy to make. The combination of smoky, roasted peppers with the richness of argan oil makes for a dish that’s both hearty and healthy. Perfect as a side dish or a light snack, it’s sure to bring a bit of Moroccan flair to your table.
Conclusion: A Simple Yet Delicious Moroccan-Inspired Salad
Whether you’re preparing a Moroccan-themed meal or just looking for a fresh, flavorful side dish, Roasted Green Pepper Salad in Argan Oil is the perfect choice. The combination of flame-roasted peppers, garlic, and the unique flavor of argan oil creates a dish that is as nutritious as it is delicious. Give it a try at your next gathering and enjoy the vibrant flavors of Morocco!
Roasted Green Pepper Salad in Argan Oil
DESCRIPTION
INGREDIENTS
- 6 green bell peppers
- 2 cloves garlic (minced)
- 3 tbsp argan oil ((or olive oil) – see notes)
- 1 lemon (juice only)
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
INSTRUCTIONS
Peppers:
- Flame roast (grill, or broil on top rack of oven) the peppers, until the outer skin browns/blackens and blisters. Continue rotating them until all the outer skin is blistered.
- Remove from heat and place plate or inside paper bag to cool. Once cooled, peel off blistered skins. It may be easier to do under running cool water.
- Slice in halves and remove seeds and stems. Slice peppers lengthwise into thin strips.
Dressing:
- To make dressing, combine garlic, oil, lemon juice, salt and pepper into small bowl. Add pepper slices and toss until fully coated. Then pour the peppers and dressing into serving plate.
- Serve cool or at room temperature.
Notes
NUTRITION
