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Warm carrot and pepper salad

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Ingredients for 4 servings:

  • 10 carrots
  • 4 bell peppers
  • 30 ml olive oil
  • salt and pepper
  • curry powder
  • Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

perfect as a side dish for a barbecue

Peel and finely grate the carrots. Wash, deseed, and dice the bell peppers. Lightly fry the bell peppers in the oil. After about 3 minutes, add the grated carrots and continue frying. Add a splash of water and cook in the pan with the lid on for about 4 minutes, until most of the water has evaporated. Remove the lid and season with salt, pepper, and curry powder. Mix and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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