Sesame Hazelnut Herb Salad with Roasted Red Peppers

Ingredients

  • 3-4 red bell peppers, trimmed, seeded and sliced in half
  • Olive Oil
  • Salt and pepper, to taste
  • 3 tbsp Sesame Hazelnut Dukka
  • 2 cups white or crimini mushrooms, sliced
  • 2 cups cooked farro or barley
  • 1 cup finely chopped red onion
  • 2 cups chopped fresh spinach
  • Red Wine Vinegar
  • ½ cup dried cranberries
  • Chopped parsley or cilantro, to finish
  • Crumbled feta, to finish

Directions

  1. Place peppers on a baking sheet and roast in the oven at 400 F until wrinkling a bit and brown along the edges. Remove and set on a platter, cut side up. 
  2. In a large saucepan over medium heat, add oil, 1 tbsp of the dukka, and mushrooms, and a sprinkle of salt and pepper, and cook until mushrooms are soft and deep in colour. 
  3. Add the onions and the farro or barley, and the remaining dukka, and continue to mix while cooking, until onions are softened and mixture is fragrant. 
  4. Turn off the heat, add the spinach, a splash of red wine vinegar, a splash of olive oil, and another pinch of salt and pepper, and continue stirring until spinach is bright green and wilted. 
  5. Distribute the mixture across the peppers, filling them each to overflowing, and sprinkle with cranberries, chopped herbs and feta. 
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