Photo: Anna Pelzer
Roasted pepper salad with capers & pine nuts
7 ingredients
10 min + 15 min
Serves 4 - 6
openrecipes
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Estimated Nutrition (whole recipe, rough)
333
Calories
5g
Protein
33g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 red and 3 yellow peppers
- 3 tbsp extra-virgin olive oil , plus extra for grilling
- 1 large garlic clove
- 1 tbsp white wine vinegar
- 2 tbsp pine nuts , toasted
- 1-2 tbsp capers
- few basil leaves , shredded (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes