🫑 Roasted Pepper Carpaccio with Walnuts

Name: Roasted Pepper Carpaccio with Walnuts
Total time: 25 min
Yield: 4 servings
Ingredients: 3 Stück Red bell peppers; 80 ml Good quality olive oil; 20 ml White wine vinegar; 30 g Grated Parmesan (or vegan alternative); 40 g Sliced walnuts; 15 g Fresh mint leaves; 4 g Fine salt; 2 g Ground black pepper; 1 Stück Garlic clove

290 kcal · 25 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

3 Stück Red bell peppers
80 ml Good quality olive oil
20 ml White wine vinegar
30 g Grated Parmesan (or vegan alternative)
40 g Sliced walnuts
15 g Fresh mint leaves
4 g Fine salt
2 g Ground black pepper
1 Stück Garlic clove

Instructions

1. Preheat the oven to 220 degrees Celsius.
2. Wash the peppers, cut them in half lengthwise, and remove the stem, seed cavities, and seeds.
3. Place the pepper halves flat on a baking sheet and roast them in the oven for 15 minutes until the skin is blackened.
4. Take the peppers out of the oven, place them in a bowl and cover them with cling film. Wait 10 minutes so that they can be peeled easily.
5. Peel the peppers, remove the remaining seeds and slice them thinly.
6. Mix the olive oil, vinegar, salt, pepper, and the finely chopped garlic clove.
7. Arrange the pepper slices on a large plate. Add the walnuts, mint, and grated cheese on top.
8. Drizzle the dressing over the salad and serve immediately.

Nutrition per serving

kcal: 290
Protein: 8 g · Fett/Fat: 22 g · Carbs: 15 g