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Print Recipe
 Salad of roasted Vegetables Recipe
Salad of baked seasonal vegetables with the addition of soft cottage cheese. Crispy unusual popcorn is perfectly combined with the tenderness of cheese and baked vegetables.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Products that we will need.
    Products that we will need.
  2. Cut the eggplant into slices of about 1 cm, add salt and leave for 15 minutes. Then lightly lubricate the rast. brush with oil and bake in any convenient way. I baked it on an electric grill.
    Cut the eggplant into slices of about 1 cm, add salt and leave for 15 minutes. Then lightly lubricate the rast. brush with oil and bake in any convenient way. I baked it on an electric grill.
  3. Bake the bell pepper in the oven, turning it over regularly until it is browned. (I usually put the foil on a baking sheet so that the resulting juice does not bake) We put the baked pepper hot in a plate, close it tightly with polyethylene and cool it completely. Remove the skin from the cooled pepper and cut into strips.
    Bake the bell pepper in the oven, turning it over regularly until it is browned. (I usually put the foil on a baking sheet so that the resulting juice does not bake) We put the baked pepper hot in a plate, close it tightly with polyethylene and cool it completely. Remove the skin from the cooled pepper and cut into strips.
  4. Prepare our dressing by properly mixing all the ingredients.
    Prepare our dressing by properly mixing all the ingredients.
  5. Brush the finished vegetables with the dressing and leave to marinate for 20-30 minutes.
    Brush the finished vegetables with the dressing and leave to marinate for 20-30 minutes.
  6. Let's make buckwheat popcorn. To do this, spread a thin layer on a frying pan with a thick bottom, heat it up. Pour in the buckwheat and fry with constant stirring until the grains 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.
    Let's make buckwheat popcorn. To do this, spread a thin layer on a frying pan with a thick bottom, heat it up. Pour in the buckwheat and fry with constant stirring until the grains 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.
  7. Finely chop the greens and start collecting them on a plate to serve our salad. We spread the vegetables with a slide, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle brown popcorn on top.
    Finely chop the greens and start collecting them on a plate to serve our salad. We spread the vegetables with a slide, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle brown popcorn on top.
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