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🍽️ Crostini with Olive Paste on Arugula Salad

193 kcal · 30 min · 4 servings

Ingredients

• 0.5 lemon
• 1 garlic clove
• 80 g green olives (pitted)
• 50 g black olives (pitted)
• 1 tbsp rapeseed oil
• salt
• pepper
• 2 sprigs basil
• sugar
• 2 tbsp classic vegetable broth
• 2 tbsp olive oil
• 200 g red bell peppers (1 red bell pepper)
• 80 g arugula (1 bunch)
• 4 slices whole wheat baguette

Instructions

1. 1. Squeeze the juice from half of the lemon.
2. 2. Peel the garlic.
3. 3. Roughly chop the garlic.
4. 4. Place the garlic in a tall container.
5. 5. Add one tablespoon of lemon juice.
6. 6. Add the olives to the container.
7. 7. Add rapeseed oil to the container.
8. 8. Add olive oil to the container.
9. 9. Purée the mixture roughly with a hand blender.
10. 10. Season the paste with salt.
11. 11. Season the paste with pepper.
12. 12. Wash the basil.
13. 13. Shake the basil dry.
14. 14. Pluck the basil leaves off the stems.
15. 15. Roughly chop the basil leaves.
16. 16. Add the basil to the olive paste.
17. 17. Mix the basil into the paste.
18. 18. Pour the remaining lemon juice into a bowl.
19. 19. Add salt to the bowl.
20. 20. Add pepper to the bowl.
21. 21. Add a pinch of sugar to the bowl.
22. 22. Add vegetable broth to the bowl.
23. 23. Add olive oil to the bowl.
24. 24. Whisk the ingredients for the vinaigrette vigorously.
25. 25. Halve the bell pepper.
26. 26. Remove the seeds from the bell pepper.
27. 27. Wash the bell pepper.
28. 28. Dice the bell pepper finely.
29. 29. Add the diced pepper to the vinaigrette.
30. 30. Clean the arugula.
31. 31. Wash the arugula.
32. 32. Spin the arugula dry.
33. 33. Toss the arugula in the vinaigrette.
34. 34. Plate the salad onto four plates.
35. 35. Toast the baguette slices.
36. 36. Spread the olive paste onto the toast slices.
37. 37. Serve the crostini alongside the salad.

Nutrition per serving

• kcal: 193
• Protein: 2 g · Fett/Fat: 15 g · Carbs: 11 g