Food Recipes Hub

Salad of roasted Vegetables Recipe

Salad of baked seasonal vegetables with soft curd cheese. Crunchy unusual popcorn perfectly matches the tenderness of cheese and baked vegetables.

Ingredients

Instructions

Eggplant cut into circles of about 1 cm, salt, leave for 15 minutes. Then lightly lubricate the Rast. butter and bake in any convenient way. I baked it in an electric grill.
Bulgarian pepper is baked in the oven, turning regularly, until brown scorch marks. (I usually put foil on a baking sheet so that the leaking juice does not get hot) put The baked pepper hot in a plate, cover it tightly with polyethylene and cool it completely. Remove the skin from the cooled pepper and cut into strips.
Prepare our dressing by mixing all the ingredients properly. Brush the finished vegetables with the dressing and leave to marinate for 20-30 minutes.
Let’s make buckwheat popcorn. To do this, smear a thin layer of frying pan with a thick bottom, warm up. Pour the buckwheat, and with constant stirring, fry until the seeds begin to burst. When about 2/3 of the seeds burst, you can finish. Caution! buckwheat popcorn is sharp, and can injure the delicate mucous membrane of the mouth.
Finely chop the greens, and begin to collect on a plate to serve our salad. Spread the vegetables in a pile, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle with brown popcorn on top.