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Grilled salad from the Orient

A delicious appetizer, side dish or spread


  1. Bake the vegetables in the oven for 30 minutes at 200°

  2. Peel them, clean them and coarsely chop them.

  3. Place them in a colander and let them drain in the fridge for 1 hour

  4. Roast a little fennel, cumin and coriander and grind them

  5. Chop the sun-dried tomato

  6. Combine all the ingredients in a bowl and add olive oil and red paprika

  7. Add the vinegar and yogurt and mix well


5-6 colored peppers

3-4 tomatoes

1 large onion

1 head of garlic

1-3 hot peppers

½ tbsp. smoked salt

½ tbsp. smoked paprika

1/3 tsp cumin

1/3 tsp coriander seeds

1/3 tsp fennel seed

50 gr. sundried tomato

1 tbsp yoghurt

Olive oil


Salt Pepper

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