Roasted Bell Pepper Salad with Feta, Basil & Cashew Nuts #chefarchiepie #antipasti

3-4 bell peppers
(different colours halved, seeded and cored)
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
handful fresh basil
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons roasted cashew nuts
2 ounces crumbled Feta
Half cup mixed olives
Half red onion thinly sliced (optional)

Hey everyone, my name’s Archie and today I’m making roasted bell pepper salad with feta, basil, and cashew [Music] nuts. Hello everyone, welcome back to the channel. Thank you for joining me again for another one of my recipes. The classic Italian appetizer roasted red pepper and pasti has inspired me to make this fabulous salad. We’ve added a few interesting textures and a few familiar flavors. It’s the salad you’re going to want to take to your summer party. Everybody will comment on it. I guarantee you. So, let’s take a closer look at the ingredients we’re going to need to make this brilliant salad. Obviously, we’re going to need peppers. I’m using three or four. Try and make sure they’re all different colors. It’ll look nicer for presentation. They’re going to be dressed with olive oil, red wine vinegar, sugar, salt, and some pepper. We’re also going to be adding minced garlic cloves, some torn basil leaves, some dried oregano. Uh we’re also throwing in some crumbled feta, any olives you have. I’ve used calamata and green stuffed, and a finely chopped uh finely sliced rather red onion. Now, the cashew nuts I’ve roasted for about 10 minutes because they were quite pale looking. I wanted them golden to enhance presentation once again. Okay, then without any further ado, let’s get cracking. My peppers are in the air fryer. I’m going to put them in for 15 minutes on 200C or 390F. What that will do is blister the skins. They should come out looking like that or even darker. That will just make it so easy to peel. But first of all, we need to transfer the peppers to a plate or a tray and cover them with plastic wrap cling film for about 20 minutes to half an hour until they’ve cooled down. Once they have, take off the cling film and we can take the peel off the peppers. Now, it’s unlikely that you’ll get all the peel off, but you will get 90% of it off. It’s also quite satisfying to to peel those peppers, get that skin off. And now we’re going to slice them into strips. I’m cutting them into half inch strips. If you want to do them thinner, it’s entirely up to you. Or even thicker. Absolutely beautiful. And the colors are striking. Once they’re done, we can throw those strips into our mixing bowl. Every last one. I could eat them like that, could you? Really beautiful. Need a little bit of salt and pepper and they would be wonderful. Okay, I’m going to add my torn basil leaves. Basil adds something that nothing else adds to this classic Italian combination. And where would it be without extra virgin olive oil? followed by some red wine vinegar. I’m putting a minced garlic clove in a big fat juicy one. And now I’m putting in some pepper, some Himalayan pink salt, and some oregano. Little bit of sugar to counterbalance the acidity in this wonderful salad. Now, my finely sliced red onion. Don’t forget, it’s optional. If you don’t fancy onion, then don’t add it. Going to give it a bit of a toss round with my fork and spoon. Make sure all those flavors get nicely blended in and mixed around with all our wonderful textures. Transfer your salad onto your serving platter. I’m using a round stainless steel pizza plate actually. Doubles up as a lovely uh presentation. Silver salva. Look at it. Looks beautiful. Before we even start sprinkling the feta on, I just love it. Crumble that feta onto that salad. A wonderful combination of flavors. Probably one of the nicest salads I’ve ever made. I’m throwing in a few scattering some calamata olives on now with my uh my other olives which are green stuffed olives. And now on with the golden cashew nuts. It just looks so lovely. And it’s quite healthy, too. Just going to finish the dish off with a little bit of basil. Just some shreds of basil. And if you imagine that on your table, on your buffet table, on your table of food at your summer party, everyone’s going to comment on it. Look at it. The colors are striking. Absolutely wonderful. That’s my salad of roasted peppers, feta, basil, and cashew nuts. Everybody, if you’ve enjoyed the video, maybe you’d consider subscribing. Let me know in the comments box below what wine you had and share the channel with your friends. I’d be really grateful. Smash that like button. It’s huge for us. I’m going to get stuck in. I’m starving. I’ll see you guys very, very soon.