Table of Contents
- Summer Has Arrived With This Bright Plate of Grilled Peppers
- Sunshine Sauce – A Fresh Fruity Asian-Inspired Dressing
- How To Cook Turkish Green Peppers (Sivri Biber)
- Recipe: Grilled Peppers in Sunshine Sauce
Summer Has Arrived With This Bright Plate of Grilled Peppers
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 unique flavour, with a pleasingly extra ‘green’ taste and are not at all chilli hot.
Sunshine Sauce – A Fresh Fruity Asian-Inspired 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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Recipe: Grilled Peppers in Sunshine Sauce
Grilled Peppers in 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
Summer Dressing
- ½ tsp soy sauce
- 1 tbsp neutral oil
- 1 spring onion, minced
- ½ tsp grated ginger
- 1 tsp lime rind
- 2 tsp lime juice
- 1.5 tbsp pineapple juice, or orange juice
- 1 tbsp coriander chopped
- 1 tbsp mint chopped
Instructions
- Combine all summer dressing ingredients and set aside.
- Rub peppers in oil and season with salt.
- Using a bbq, stove stop griddle pan or sandwich press, grill peppers until charred and soft.
- When the flesh is soft and has a good char, transfer peppers to a bowl, cover in clingfilm, and let them rest for 5 minutes. During this time they will collapse, soften further and become juicier.
- To finish the dish, layer peppers on a plate and drizzle with summer dressing. Garnish with crumbled feta and a little more coriander and mint.
