Cheese and pine nut salad recipe

  • Serves 12
  • 12hrs to soak, 20mins to prepare, 15mins to cook
  • 72 calories / serving
  • Healthy
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113730 HERO

Preheat the grill to the highest position. Place the peppers on a grill pan and grill them for 8-10 minutes until the skins are blackened and wrinkled. Turn the peppers frequently and then put them in a bowl, cover them with a damp towel and let them cool slightly.

Peel the peppers with a knife. Work over a bowl to catch the juice. Halve the peppers and remove seeds. Cut the peppers into thin slices. Divide the pepper parts over a bowl and pour the juice collected about them. Put the dressing on the peppers.

Sprinkle the salad with spring onions, soaked raisins, pine nuts capers and crumble the goats cheese on top and garnish with a sprig of chervil.

  • Ingredients

  • 2 red peppers
  • 2 green peppers
  • 2 yellow or orange peppers
  • 6 spring onions, finely chopped
  • 1tbsp capers
  • 200g soft goats cheese, no crust
  • 15g pine nuts
  • 15g raisins soaked overnight in 1tbsp of Cointreau
  • sprigs of fresh chervil for garnish
  • Energy 300kj 72kcal 4%
  • Fat 4g 5%
  • Saturates 2g 10%
  • Sugars 5g 6%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 5.5g Protein 3.3g Fibre 1.5g

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