This truly spring salad can be served warm or cold. Bell peppers and eggplants are delicious in any form. If you add fresh dill, soft cheese and grapes to them, you end up with a masterpiece.
It is necessary
- For 2 servings you need:
- - soft sheep or brine cheese - 100 g;
- - flax seeds - 2 tsp;
- - dill - 4 branches;
- - eggplant - 2 pcs;
- - Bulgarian peppers - 2 pcs;
- - linseed or olive oil - 2 tablespoons;
- - grapes - 10 pieces.
Instructions
Step 1
Preheat oven to 200oC, if available, turn on grill. While the oven is heating, line the baking sheet with foil, place the vegetables on top and bake for 15 minutes. To prevent burnt eggplants, turn them over and watch them.
Step 2
Cool the cooked vegetables slightly and peel them off. Cut the pepper and eggplant into strips. Place on a dish.
Step 3
Break the cheese into pieces, place it on top of the strips. Finely chop the dill with a sharp knife. Top the salad with flaxseeds and chopped dill.
Step 4
Add halved grapes to the salad. It is better not to skip this point. Drizzle lightly with olive or linseed oil. Serve the warm vegetable salad immediately after cooking.
