Middle Eastern warm roasted pinto bean salad with roasted kapia peppers and walnuts
(0)
35 min
Quick
Kifli Kukták
Színes, fűszeres és laktató meleg saláta a közel-keleti konyha legjavából. Az illatos római köménnyel átpirított tarkabab tökéletesen harmonizál az édeskés sült kápia paprikával, a roppanós pirított dióval, a selymes feta sajttal és a friss fűszernövényekkel. Ideális gyors és tápláló vegetáriánus főétel.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Halve the kapia peppers, deseed them, and cut them into finger-thick strips. Toss them with a little olive oil and a pinch of salt, then spread them onto a baking sheet lined with baking paper. Roast for about 20–25 minutes until the edges caramelize and they soften.
In a dry pan over medium heat, toast the walnuts for 2–3 minutes until fragrant. Once cooled, chop them roughly with a knife.
Drain the pinto beans and rinse thoroughly with cold water, then drain well. Heat a tablespoon of olive oil in a pan, add the beans, and sprinkle with ground cumin, salt, and freshly ground black pepper. Warm over medium heat for 3–4 minutes so the spicy aromas infuse.
Chef's tip
If you would like to make the salad even more substantial, you can serve it with warm pita bread or garlic naan bread.
Instead of feta cheese, you can also use gomolya cheese or goat cheese, and for a vegan version, simply omit the cheese.
55 min
Under an hour
