Arabic Bell Pepper and Caper Salad

[singlepic id=362 w=320 h=240 float=left]I needed a quick salad to accompany a grilled meat dish and here’s looking at what we had, we came up with a middle eastern style salad that tasted good and went quite well with the rest of our dinner. Chop your bell peppers (we used red and yellow), onions and mash your capers. Mix your dressing: A glob of mayonnaise and tahini, thick yogurt (hung if you like), a dash of lemon juice and finally a sprinkle of summack. Season with salt and pepper as you like.

Mix ’em all together and you’re done. Turns out to be a nice, healthy, crunchy, tangy and very different salad.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.