Pan-Fried Vegetable Salad with Spices

Give this fragrant salad of seared, spiced vegetables a try! Quick and easy, fast and delicious — as always!

Recipe author

Servings:

Tomatoes (small and firm!)

Bell peppers (small — two red and two yellow)

Garlic

Cilantro

Lemon (small)

Cumin seeds (whole seeds, not ground)

Chili pepper (flakes preferred, or ground if that's all you have)

Olive oil

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 50 % 6 g

Carbohydrates 42 % 5 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Crush and peel the garlic. Put the cloves in a mortar with a pinch of salt and the cumin seeds. Grind to a paste, then keep grinding as you drizzle in a little oil.
Step 2:

Halve the tomatoes and peppers (quarter the larger ones), and brush the cut sides with the garlic-cumin paste (use no more than half of it).
Step 3:

Heat the oil in a large skillet and, working in batches over high heat, sear the peppers, then the tomatoes, until golden.
Step 4:

Scrub the lemon and pat it dry. Zest it with a fine grater, then squeeze out the juice.
Step 5:

Pour the lemon juice into the oil left in the pan, add the rest of the garlic paste and some salt, and warm through over low heat for 2 minutes.
Step 6:

Pour the sauce over the vegetables, sprinkle with chili and lemon zest, toss, and let it sit for 2 hours at room temperature. Serve scattered with cilantro leaves.
Step 7:

And that's it — enjoy!