Directions:
- Slice all the peppers in half lengthways and deseed.
- Arrange peppers in a single layer, skin side upwards, on a baking sheet.
- Place them under a hot grill until the skin has blackened and beginning to blister.
- Leave to cool slightly, then place in a plastic bag and close end.
- When cold peel off and discard skin.
- Arrange the peppers on a serving platter and scatter the feta over them.
- Mix together the vinegar, honey and seasonings, then sprinkle over the salad.
- Chill until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.65 Kcal (514 kJ) | ||
| Calories from fat | 54.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 25.59mg | 9% | |
| Sodium | 324.95mg | 14% | |
| Potassium | 276.12mg | 6% | |
| Total Carbs | 11.6g | 4% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 170.9mg | 285% | |
| Iron | 0.3mg | 2% | |
| Calcium | 154mg | 15% | |
| Amount Per 100 g | |||
| Calories | 74.48 Kcal (312 kJ) | ||
| Calories from fat | 33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 9% | |
|---|---|---|---|
| Cholesterol | 15.54mg | 9% | |
| Sodium | 197.33mg | 14% | |
| Potassium | 167.67mg | 6% | |
| Total Carbs | 7.04g | 4% | |
| Sugars | 3.94g | 26% | |
| Dietary Fiber | 1.28g | 8% | |
| Protein | 3.22g | 11% | |
| Vitamin C | 103.8mg | 285% | |
| Iron | 0.2mg | 2% | |
| Calcium | 93.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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