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Roast peppers and rocket salad

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

Ingredients 9
Servings 4
Time 10 minutes


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


20 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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