Cubed roasted tricolor peppers with tangy sesame dressing, arugula, and sesame seeds

Serves 4

  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • ½ cup arugula
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  1. Preheat oven to 400 degrees. Roast all 3 peppers for 30 minutes, until soft and the skin is charred. You can peel the skin, or keep it on if you like the smoky taste.
  2. Chop the peppers into bite-sized pieces and let cool.
  3. Create the dressing by combining the tahini and lemon juice. This is a simple, but very flavorful combination.
  4. Dress the peppers with the tahini sauce, and then add the arugula to the top of the salad. Top with cayenne pepper, black sesame seeds, and white sesame seeds.

Recipe by Cynthia Hulé
Photo by Evan Henningsen