This roasted red pepper and pepita salad came out accidentally. I was trying to combine the stuff I had on hand and came up with this totally unexpectedly amazing combo. Pumpkin seeds work fine with red pepper and beans.
Roasted red pepper and pumpkin seed salad
400 g button mushrooms
2 tsp Vegeta seasoning
2-3 roasted red peppers
230 g canned red beans
fresh parsley leaves
salt and pepper
1 small red onion
2 Tbsp olive oil + some for frying
1 Tbsp freshly squeezed lemon juice
1 Tbsp balsamic vinegar
a handful or two pepitas (pumpkin seeds)
Strain the beans from the liquids. Peel and deseed the peppers. Finely chop parsley. Dry-fry the pumpkin seeds just a bit.
Cut the mushrooms into thicker slices and fry on some oil seasoned with Vegeta (substitute with salt if you don’t have it).
In a bowl combine strained beans, pieces of pepper, mushrooms, finely sliced red onion, pumpkin seeds and parsley.
Stir and add 2 Tbsp olive oil, lemon juice and balsamic vinegar. Taste and season with salt and pepper.
Let rest for about 30 minutes before serving but do not keep it in the fridge.
This recipe got published in an online cookbook with the recipes for appetizers and small desserts for the patron saint day’s celebration.