Description
A colourful Mediterranean-inspired salad featuring smoky charred red peppers, creamy whipped feta, buttery avocado, toasted walnuts, fresh herbs, and a sweet and tangy hot honey dressing.
Ingredients
For the Charred Peppers
4 large red bell peppers, halved and seeded
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Salad
2 ripe avocados, diced
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh dill, chopped
For the Hot Honey Dressing
2 tbsp hot honey
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
Instructions
1. Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
2. Place the halved red peppers skin-side up on the baking sheet. Brush with olive oil and season with smoked paprika, garlic powder, salt, and black pepper.
3. Roast the peppers for 20–25 minutes, until the skins are deeply charred and blistered.
4. Transfer the hot peppers to a bowl and cover for about 10 minutes to allow them to steam.
5. Peel away the loosened skins and slice the peppers into wide strips.
6. Make the whipped feta by adding feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.
7. Add water a little at a time if needed until the whipped feta reaches a soft, spreadable consistency.
8. Toast the chopped walnuts in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Let them cool slightly.
9. Prepare the dressing by whisking together hot honey, extra-virgin olive oil, lemon juice, balsamic vinegar, Dijon mustard, and a pinch of salt until smooth.
10. Dice the avocados shortly before assembling the salad. If desired, toss them gently with a little lemon juice to help maintain their fresh appearance.
11. Spread the whipped feta generously over a large serving platter.
12. Arrange the charred red pepper strips and diced avocado over the whipped feta.
13. Scatter the toasted walnuts evenly over the peppers and avocado.
14. Sprinkle the fresh parsley, basil, and dill over the salad.
15. Drizzle the hot honey dressing generously over the peppers, avocado, and whipped feta just before serving.
16. Serve immediately while the peppers are slightly warm or allow the salad to come to room temperature.
Notes
Char the peppers well to develop deep smoky flavour and sweet caramelized edges.
Covering the hot peppers for about 10 minutes makes the skins easier to remove.
Jarred roasted red peppers can be used as a convenient shortcut; drain and pat them dry before slicing.
The whipped feta can be prepared ahead and refrigerated in an airtight container.
Use ripe but firm avocados so they hold their shape when diced.
Toast the walnuts before assembling to bring out their flavour and improve their crunch.
Goat cheese can replace feta for a softer, tangier variation.
Toasted pecans, almonds, or pumpkin seeds can replace the walnuts.
Use regular honey instead of hot honey for a milder version.
Add the dressing just before serving to keep the salad fresh and vibrant.
Serve with warm pita or crusty bread, or add chickpeas, quinoa, or couscous for a more filling vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean