
Urządzenia i Akcesoria
Warm capsicum and tomato salad with olives
Przygotowanie 15 min
Czas całkowity 50 min
6 portions
Składniki
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yellow capsicums flesh pierced2
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red capsicum flesh pierced1
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fresh flat-leaf parsley leaves only2 sprigs
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garlic cloves2
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extra virgin olive oil (see Tips)40 g
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dried bay leaf1
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fennel seeds1 tsp
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olives drained (see Tips)100 g
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sherry vinegar (see Tips)20 g
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sugar½ tsp
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salt1 tsp
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ground black pepper¼ tsp
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jarred marinated artichoke hearts drained (approx. 100 g after draining)230 g
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ripe tomatoes cut into wedges3
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fresh basil leaves only, for garnishing
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shaved Parmesan cheese to serve
Wartości odżywcze na 1 portion
Kalorie
169.2 kcal /
710.7 kJ
Białko
5.4 g
Tłuszcz
11.6 g
Węglowodany
8 g
Błonnik
5.8 g
Tłuszcz nasycony
2.1 g
Sód
772.6 mg