Love transforming simple everyday ingredients into a delectable recipe. This baby bell pepper salad shows how we can take advantage of the sweetness of common vegetables and make a side dish worthy of any main.
Cut the top off the garlic to expose the cloves. Baste with ½ tbsp of olive oil. Place the whole garlic in a muffin tray to keep it intact and place in the oven for 45 minutes.
Coat baby bell peppers with 1 tbsp of olive oil. On medium to high heat, place the baby bell peppers on a grill pan for about 5-7 minutes on each side until well charred.
Place the baby bell peppers on a plate and cover it with a bowl and allow it to steam for 15 minutes. Remove, cut off the stem and cut down one side and open it up and lay flat on a chopping board. Scrape off the skin with your knife. Then cut into 4-6 squares.
Cut the truss tomatoes into large wheels.
Cut cherry tomatoes in half.
Remove the skin and slice shallot very thinly.
Pick all the leaves off the stalk of the dill.
Salad Dressing
When the garlic has finished roasting, pick out 3 cloves with a small fork or knife. Keep the rest of the garlic intact.
Using the fork to mash the garlic until it forms a paste.
In a jar, add the garlic, 2 tbsp olive oil, 2 tbsp white wine vinegar and ¼ salt.
Shake until everything is well combined.
Assembly
Add the truss tomato wheels, cherry tomatoes, roasted baby bell peppers, shallots, ¾ of the dill leaves and the dressing.
Fold gently until well combined.
Place on a serving platter, sprinkle with the rest of the dill leaves for garnish.
Add the 2 whole roasted garlic on the side of the plate for people to help themselves. Works best if they are eaten together with the salad.
Season with pepper.
Serve.
Video
Notes
You can use any tomato you wish. Doesn’t have to be truss tomatoes.
A medley of cherry tomatoes would certainly amp up the colour aesthetic of the recipe.
If you can’t find baby bell peppers, you can use any bell peppers. However, select the smallest ones you can find for ease of grilling.
The whole roasted garlic is only served on the side as not everyone likes to eat them whole. Serve with a couple of small forks so it’s easier to pry them out.