4 red bell peppers
1 tablespoon pine nuts
1 tablespoon golden raisins
2 teaspoons sherry vinegar
1 tablespoon finely shredded mint leaves
Salt and freshly ground pepper
2 cups broccoli florets in 3/4-inch pieces (from 1 bunch)
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 450 degrees. Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.
2. Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes. In a microwave-safe bowl, combine the reisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump. Let cool, then drain the raisins,
3. Peel, seed and core the peppers, then cut into thin strips. Return the peppers to the bowl, stir in the mint and season with salt and pepper.
4. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl. Add the olive oil and the remaining 1 teaspoon of vinegar and toss. Stir in the raisins and nuts and season with salt and pepper.
5. Spread the peppers on a platter and top with broccoli salad; serve right away.
1 tablespoon pine nuts
1 tablespoon golden raisins
2 teaspoons sherry vinegar
1 tablespoon finely shredded mint leaves
Salt and freshly ground pepper
2 cups broccoli florets in 3/4-inch pieces (from 1 bunch)
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 450 degrees. Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.
2. Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes. In a microwave-safe bowl, combine the reisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump. Let cool, then drain the raisins,
3. Peel, seed and core the peppers, then cut into thin strips. Return the peppers to the bowl, stir in the mint and season with salt and pepper.
4. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl. Add the olive oil and the remaining 1 teaspoon of vinegar and toss. Stir in the raisins and nuts and season with salt and pepper.
5. Spread the peppers on a platter and top with broccoli salad; serve right away.