Salad of roasted peppers with drained yogurt

Submitted by enr on 01 Dec 2002
Ingredients
500 g yogurt
6-7 (300 g) peppers
5 tbsp (50 ml) vegetable oil
1 tsp (5 g) salt
1 cup (200 g) walnuts
2-3 sprigs of parsley
Method
Yogurt is allowed to drain overnight. Peppers are baked, peel and cleared from the seed, and then cut into small squares and mixed with the drained milk. Add the vegetable oil and chopped walnuts and parsley. Add salt mixture, mix well and pour into a suitable dish. The same salad can be prepared with pickled cucumbers (2) instead of peppers.
Containers:
Difficulty
Average
Tested
0 users
01 Dec 2002
Author
vg

Comments

I would add garlic.