You can use this dressing for so many things. The first thing I did was to use it for a biltong salad. To be honest, I needed something to spice up my biltong salad so I quickly made this red pepper dressing.
It will last up to two weeks in the fridge because of the vinegar being a preservative and you can use it for salads, wraps and add it to any sauce that needs flavour. I even used it for a lasagna. To think about it, it is a great way to use a red pepper as you get so much more out of the red pepper than to just use it for a salad.
For the biltong salad I used; Baby spinach, cucumber, tomatoes, feta cheese and spring onions.
For the dressing you will need;
- 1 red pepper
- 1 red onion
- 1 tsp paprika
- 1 tsp basil
- 1 tsp chili flakes
- 2 tbsp balsamic vinegar
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 3 tbsp honey
- Salt & pepper to taste
This recipe will make +- 250ml of dressing that you can store in an airtight glass container.
Roast the red pepper and the onion together with the spices with a little bit of canola oil in the oven until golden and soft (+- 25 minutes). Let it cool off . Blend the roasted onion and red pepper with the rest of the ingredients until you have a smooth dressing.
It’s really tasty – enjoy!
