Very nice dish for a light lunch. The flavors meld very nicely together. Thanks for posting.
This was nice and refreshing. I doubled the dressing ingredients for half of the peppers! Oh well, I must like things highly seasoned.
I am unsure about how to best rate this one so prefer to give a comment but no star rating. I had very mixed impressions about this .. mostly becuase the texture is very soft and I think I prefer a veggie dish to be crunchier. However, having said that, the taste is good... but it lacks the something extra that would set it apart. I also went by the ingredient list and therefore didn't add any garlic but it would definiately be a good inclusion. I roasted my peppers exactly as stated and accidently tore the first quarter trying to get the skin off and didn't manage so left the skins on the rest.. which is no biggie since the taste is fine. I made this a salad and maybe I would have been better making it as a dip/topping as others suggested. It's a recipe that I would repeat but with changes.. I'd keep the quarters raw, but roast some additional red peppers to add the the green ones and add garlic. That would make a tasty salad where I could use raw red peppers instead of bread to pile the mix onto and enjoy. I'm going the experiment, Thanks!
I really enjoyed this. You have to use red peppers too as the recipe says as it is the red peppers that makes this dish! There is no garlic list in the ingredients, so I guessed and used one small clove. I could eat this for a light meal but not my husband. He'd be asking where's the beef. Thank you Toni for sharing this recipe. Made for the N*A*M*E~Tag game
Great flavor but it seemed more like a sauce than a salad.
Excellent. . . really like the flavor, however I personally miss a crunch. Tried dipping crusty bread in it dinner last night and it was sooooo good! Still have some leftovers, so for lunch will try adding to a pita for lunch!
A friend and I made this together and we both enjoyed it. We were a bit confused about whether we were supposed to roast both the red and green peppers, as the directions also call for frying the green ones, but we did roast both. We liked the taste, especially the cumin and the dressing, but thought it maybe just needed a few fresh herbs sprinkled on top to give it the finishing touch.