Biltong & Charred Vegetable Salad
Crispy sliced biltong tops a warm salad of charred peppers and red onion with a bright lemon-olive oil dressing. A quick, protein-packed South African–inspired meal that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 28g
Ingredients
- 4 oz biltong, thinly sliced
- 1 large red bell pepper, halved and seeded
- ½ medium red onion, cut into thick wedges
- 3 cups mixed salad greens or arugula
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 pinch salt and black pepper
- 2 tbsp fresh cilantro or parsley, chopped (optional)
Instructions
- 1
Whisk together lemon juice, 3 tbsp olive oil, salt, and pepper in a small bowl.
- 2
Cut bell pepper into 1-inch chunks. Separate onion wedges into individual layers.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high until it shimmers.
- 4
Add pepper and onion. Sear without stirring for 3 minutes until edges char and blacken.
- 5
Stir and cook 2 more minutes until peppers are soft with charred spots.
- 6
Place greens in a large bowl. Pour warm vegetables and any pan juices over them.
- 7
Drizzle dressing over the salad and toss gently to coat.
- 8
Divide between plates. Top each with crispy biltong slices and cilantro if desired.
Tools you’ll need
- small mixing bowl
- whisk
- 12-inch skillet
- cutting board
- chef's knife
- large serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
