Grilled Turkish Sivri Biber Peppers with a Bright Summer Dressing
To make this recipe for Grilled Peppers in Sunshine Sauce, head down to your local Turkish supermarket and pick up some Sivri Biber – sweet green Turkish peppers. This variety is comparable to the common green bell peppers (capsicum) found in most supermarkets. Sivri Biber has its own distinctive flavour, with a slightly deeper “green” taste than bell peppers, yet it is not chilli hot at all.
Sunshine Sauce – A Bright Citrus Herb Dressing
Keeping with the warm summer al fresco feeling, the all-important ‘sunshine sauce’ dressing in this recipe uses a mix of soy, ginger, spring onion, lime juice rind and pineapple juice (or orange juice), which when combined, creates a wonderful salty, citrus, tangy and fruity taste.
How To Cook Turkish Green Peppers (Sivri Biber)
Blackening peppers over a coal, gas, or electric grill collapses the firm flesh, transforming it into a juicy, tender pepper bursting with bright flavour. Since Sivri Biber are long and thin, the grilling time is short and effortless. Use a coal or gas BBQ, a stovetop cast iron griddle pan, or even a grilled sandwich maker to achieve that perfectly charred outer skin.
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Grilled Turkish Green Peppers (Sivri Biber) with Sunshine Sauce
Ingredients
- 8 – 10 Turkish green peppers Sivri Biber
- Olive oil
- Sea salt flakes
- 100g feta cheese
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
Citrus Herb Dressing
- ½ tsp soy sauce
- 1 tbsp neutral oil
- 1 spring onion, minced
- ½ tsp grated ginger
- 1 tsp lime zest
- 2 tsp lime juice
- 1.5 tbsp pineapple juice, or orange juice
- 1 tbsp coriander chopped
- 1 tbsp mint chopped
Instructions
- Combine all sunshine sauce ingredients in a bowl and set aside.
- Lightly rub the peppers with olive oil and season with sea salt.
- Grill the peppers over a BBQ, stovetop griddle pan or sandwich press until the skins are charred and the flesh is soft.
- Transfer the peppers to a bowl, cover with clingfilm and leave to rest for 5 minutes. This allows them to soften and release their juices.
- Arrange the peppers on a plate, drizzle with sunshine sauce and finish with crumbled feta, coriander and mint
