Roast peppers and rocket salad

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 9
Servings 1
Minutes 10 minutes

Ingredients

Serving Change
  • 1
    each red and yellow pepper, quartered
  • 200
    g
    fine green beans
  • 1
    small French loaf
  • 250
    g
    beetroot, cooked
  • 200
    g
    rosa tomatoes
  • 300
    g
    baby potatoes, cooked and halved
  • 120
    g
    rocket leaves or mixed salad leaves
  • balsamic vinegar
  • basil pesto
 

Method

10 minutes
 
Place peppers on a greased baking tray and brush with olive oil.
Roast until they soften and the skins begin to blacken.
Remove from the oven and place in a plastic bag, seal for 10 minutes, then remove and gently peel off skin.
Place green beans in boiling water for 30 seconds, then refresh under cold running water.
Slice the French loaf diagonally, brush with olive oil and place on a baking tray in a preheated 180 °C oven until evenly toasted.
Place 3 or 4 slices on each plate.
Top with salad leaves and other salad ingredients.
Drizzle with vinegar and basil pesto, then serve.
 

Read more on: roast  |  fruit
 

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