Roast peppers and rocket salad

Ideas
4 servings Prep: 10 mins, Cooking: 20 mins
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Fruit

By Food24 November 03 2009
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Ingredients (9)

1.00 pepper — yellow and red, quartered
200.00 g green beans — fine
1.00 bread — small French loaf
250.00 g beetroot — cooked
200.00 g rosa tomatoes
300.00 g baby potatoes — cooked and halved
120.00 g rocket
0.00 vinegar — balsamic
0.00 pesto — basil
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Method:

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.



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