Roasted Pepper Salad

A vibrant, crunchy salad featuring blanched green beans, sweet roasted yellow peppers, fresh aromatic herbs, and toasted pumpkin seeds, tossed in a bright garlic-citrus dressing.

Ingredients

  • 300g fresh green beans (ends trimmed)
  • 2 yellow bell peppers (halved and seeded)
  • ½ red onion (thinly sliced)
  • ½ cup fresh cilantro (chopped)
  • ½ cup fresh flat-leaf parsley (chopped)
  • ⅓ cup toasted pumpkin seeds

For the Dressing:

  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp fresh lemon juice
  • 1 garlic clove (finely grated)
  • ½ tsp ground cumin
  • Pinch of sea salt & freshly ground black pepper

Instructions

  1. Preheat oven to 200°C (400°F). Place yellow bell peppers cut-side down on a parchment-lined baking sheet and roast for 15–20 minutes until tender and the skin is blistered. Let cool, peel off the skin, and slice into thin strips.
  2. Bring a pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until tender-crisp and bright green. Drain and plunge into ice-cold water to stop cooking, then drain well.
  3. In a large salad bowl, combine green beans, roasted pepper strips, sliced red onion, parsley, and cilantro.
  4. Whisk dressing ingredients together, pour over the salad, and toss gently to coat.
  5. Top with toasted pumpkin seeds right before serving.

Nutritional Values & Benefits

  • Phytochemical & Vitamin C Rich: Yellow peppers and fresh herbs provide vitamin C and a variety of antioxidant and other plant compounds that contribute to a nutrient-rich diet.
  • Digestive Fiber Support: Green beans provide dietary fiber that supports normal digestive function and contributes to overall fiber intake.
  • Essential Minerals & Healthy Fats: Pumpkin seeds provide minerals such as zinc and magnesium, while olive oil provides predominantly monounsaturated fat. Consuming healthy fats with vegetables can support the absorption of fat-soluble plant compounds such as carotenoids.