Spiced Stir-Fry Veggie Salad

Try a fragrant salad of fried, seasoned vegetables! Easy and Simple! Fast and Tasty! However, as always!
cook time: 2h 20 min
Miles Denholm
Spiced Stir-Fry Veggie Salad

Nutrition Facts (per serving)

75
Calories
6g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 4 clove
Chilli (preferably flakes, if not, ground) 2 g
Tomatoes (small and strong!) 6 pc
Olive oil 4 tbsp
Salt to taste
Ground black pepper to taste
Zira (grains, not ground) 1 tbsp
bell pepper (small, two red and two yellow) 4 pc
Lemons (small) 1 pc
Green cilantro 1 bunch

Recipe instructions

Step 1

Step 1
Crush and peel the garlic. Place the cloves in a mortar, add a pinch of salt and cumin. Grind into a pulp, then, continuing to grind, add a little oil.

Step 2

Step 2
Cut the tomatoes and peppers in half (large ones — into 4 parts), and sprinkle the cut areas with a mixture of garlic and cumin (use no more than half).

Step 3

Step 3
Heat the oil in a large frying pan, fry the peppers in batches over high heat, and then the tomatoes until golden brown.

Step 4

Step 4
Wash the lemon with a brush and dry. Using a fine grater, remove the zest from the lemon and squeeze out the juice.

Step 5

Step 5
Pour lemon juice into the oil remaining in the frying pan, add the remaining garlic paste and salt, heat for 2 minutes. on low heat.

Step 6

Step 6
Pour the sauce over the vegetables, sprinkle with chili and zest, stir and let sit for 2 hours at room temperature. Serve sprinkled with cilantro leaves.

Step 7

Step 7
Finita! Bon appetit!

Additional rubrics

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