Salad in a Moroccan style

Description

Lovers of spicy vegetables like a salad, he and satisfying, it can replace the dinner on a hot day. Roasted peppers bring a unique flavor and together with the carrot will add a festive salad.

Ingredients

Carrots

3 piece
Yellow bell pepper

2 piece
Garlic

2 tooth
Figure

100 g
Coriander

1 tsp
Olive oil

4 Tbsp
Soy sauce

1 Tbsp
Chicken fillet

1 piece
Chili

0.25 piece
Orange juice

1 Tbsp
Paprika sweet

2 pinch

Cooking

Peppers I yellow, but can be prepared from any. They need to be baked in the oven.

But we have heat, so I had to burn a piece of the ring with the meager fire, bed, foil in 2 layers. We turn from different sides for uniform baking.

The peppers will be much softer and will acquire a distinctive taste "smoky".

Garlic I also baked on foil, but not necessarily.

Peppers cut into strips.

Parsley and chilli crumble finely.

Pour the peppers and garlic.

Dilute vegetables rice.

Peel the carrot, cut in half and boil until tender.

Cut curly with a knife into slices.

Coriander seeds crushed in a mortar.

Sprinkle the carrots with the coriander to the rest of the composition.

Drizzle with olive oil.

Instead of salt use soy sauce Kikkoman.

Squeeze the juice of orange or lemon.

Mix thoroughly and better let stand several minutes.

Serve salad with dinner or a snack before dinner.

Option for those who like chicken. I have only one more chop chicken... not, not se... I Decided to submit it in addition to salad. Divide into thin slices or cubes.