Turkish Roasted Red Pepper and Tulum Cheese Salad

Instructions

1. 1

   Wash 400 g red kapia peppers and 100 g fresh arugula thoroughly, then dry them completely. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Roughly chop 50 g walnuts and crumble 120 g tulum cheese by hand into medium bite-sized pieces.

2. 2

   Arrange whole red kapia peppers on the prepared baking sheet. Bake in the hot oven at 220°C for 20 minutes, using tongs to turn them halfway through cooking, until skins are charred, dark brown, and blistered all over.

3. 3

   Transfer hot peppers into a deep glass bowl and cover tightly with a plate for 10 minutes to let the trapped steam soften skins. Peel off blistered skin, remove stems and seeds, then cut flesh lengthwise into 1.5 cm wide strips.

4. 4

   Finely mince 10 g garlic. In a small mixing bowl, whisk minced garlic, 40 ml extra virgin olive oil, 30 ml pomegranate molasses, and 4 g salt using a small whisk until smooth. If the dressing splits, whisk vigorously for 10 seconds to emulsify.

5. 5

   Spread dry arugula leaves across a wide serving platter. Lay warm roasted pepper strips over arugula, then scatter chopped walnuts and crumbled tulum cheese evenly over top.

6. 6

   Spoon pomegranate garlic dressing over salad right before serving. The salad should look vibrant with bright red peppers against green arugula. Serve immediately alongside crusty bread or grilled main courses.