Falafel skewers with a grilled pepper salad

Ingredients

4 people

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Betty Bossi Koch-Center
kochen@bettybossi.ch

Pepper salad

600 g coloured peppers

1 red onion, cut into strips

1 garlic clove, pressed

4 tbsp olive oil

2 ½ tbsp white balsamic vinegar

salt and pepper to taste

½ bunch basil, roughly chopped

Lamb skewers

2 parcels Karma Falafel, approx 200 g each

8 wooden skewers

1 tbsp olive oil

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How it's done

Pepper salad

Place the whole peppers on the grill and cook on a high heat until the skin starts to bubble (approx. 10 mins.), turn regularly. Allow to cool a little, remove the seeds and the peel, cut into strips. Stir in the onion. For the dressing, combine the garlic, oil and vinegar, season. Drizzle the dressing over the warm peppers and mix well. Stir in the basil just before serving.

Lamb skewers

Push the falafel onto the skewers, brush with oil.

Charcoal or gas grill: cook on a medium heat for approx. 3 mins. on each side. Serve the skewers with the salad.

Good to know

Serve with:	natural yogurt

How-tos

Cutting sweet peppers

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