Warm salad "Semurg"
4 servings
20 minutes
Warm salad 'Semurg' is the embodiment of harmony in flavors and textures. Roasted bell pepper reveals its sweetness and richness, while its aromatic juice adds exceptional depth to the dish. Tender and juicy chicken fillet pairs perfectly with fresh cilantro, creating a rich, spicy accent. Soy sauce and ground black pepper give the salad an exquisite richness, highlighting the natural taste of the ingredients. This dish is perfect as a light dinner or an original appetizer for a festive table. 'Semurg' is not just a salad; it's a culinary journey where every bite is filled with warmth and sophistication.
1
Line the baking tray with foil, grease with olive oil, and place the whole bell pepper on it. Bake at 180°C for 30 minutes until the skin darkens (but not completely). Carefully remove the pepper from the tray and place it in a plastic bag until it cools completely. The skin comes off very easily this way!
- Fresh red pepper: 2 pieces
- Fresh yellow pepper: 1 piece
2
But here's what to pay attention to: inside the pepper, there will be a lot of juice, which you should pour into a separate bowl. So, please be careful when removing the pepper from the tray to avoid spilling the delicious and incredibly aromatic juice!
- Fresh red pepper: 2 pieces
- Fresh yellow pepper: 1 piece
3
Chop the cilantro finely, mix the soy sauce with the pepper juice, and cut the fillet into strips or chop it finely.
- Fresh cilantro (coriander): 100 g
- Dark soy sauce: 3 tablespoons
- Fresh red pepper: 2 pieces
- Fresh yellow pepper: 1 piece
- Chicken fillet: 300 g
4
Cut the pepper into large pieces (removing not only the skin but also the seeds).
- Fresh red pepper: 2 pieces
- Fresh yellow pepper: 1 piece
5
Mix all the ingredients, season with ground pepper and aromatic dressing!
- Fresh red pepper: 2 pieces
- Fresh yellow pepper: 1 piece
- Fresh cilantro (coriander): 100 g
- Chicken fillet: 300 g
- Dark soy sauce: 3 tablespoons
- Ground black pepper: pinch