| Type | Per person |
|---|---|
| Energy | 130 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 10 gr |
| of which sugars | 10 gr |
| Fibres | 5 gr |
| Protein | 4 gr |
| Salt | 0.92 gr |
Rainbow salad of roasted peppers
Side dish
0 - 10 min
255gr vegetables p.p.
Ingredients
| pepper |
| basil leaves |
| 6 anchovy fillets |
| 6 large peppers in different colours (e.g. red yellow or orange |
| approx. 200 grams each) |
| 2 - 3 tablespoons olive oil |
Preparation
- Roast the peppers. How do you roast peppers? In the oven: put the grill on the highest setting. Let it get hot and place your peppers on a baking tray, drizzled with a little olive oil and some salt. Grill them in the oven until they start to blacken and take them out. Then leave the peppers for about 15 minutes and then remove the skin.
- Cut the peeled peppers into strips.
- Place the pepper strips together with the anchovy fillets on a plate.
- Sprinkle the salad with some freshly ground pepper and pour over a dash of olive oil. Sprinkle with small basil leaves. Bon appetit!
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Nutritional values
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