🥗 Fresh Seafood Salad with Grilled Peppers

Name: Fresh Seafood Salad with Grilled Peppers
Total time: 30 min
Yield: 4 servings
Ingredients: seafood mix, frozen 540 g; pepper, red 2 pcs.; onions, red 1 pcs.; vine tomatoes 2 pcs.; arugula 150 g; garlic cloves 3 pcs.; olive oil 4 tbsp; balsamic vinegar, light 2 tbsp; honey 1 tsp; mustard 1 tsp; salt pinch; pepper, black ground pinch; oil 1 tbsp

270 kcal · 30 min · 4 servings

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Ingredients

seafood mix, frozen 540 g
pepper, red 2 pcs.
onions, red 1 pcs.
vine tomatoes 2 pcs.
arugula 150 g
garlic cloves 3 pcs.
olive oil 4 tbsp
balsamic vinegar, light 2 tbsp
honey 1 tsp
mustard 1 tsp
salt pinch
pepper, black ground pinch
oil 1 tbsp

Instructions

1. Ideally, thaw the seafood overnight in the refrigerator.
2. Preheat the oven to 240 degrees (preferably using the grill function or top/bottom heat).
3. Wash the bell peppers thoroughly.
4. Cut the bell peppers into quarters and remove the seeds.
5. Line a baking tray with baking paper.
6. Arrange the pepper pieces on the tray with the skin side facing up.
7. Roast the peppers in the preheated oven for about 7 to 10 minutes.
8. Remove the peppers as soon as the skin shows dark, charred spots.
9. Cover the hot pepper pieces with a damp kitchen towel.
10. Let the peppers rest for 10 minutes so the skin loosens.
11. Cut the onion in half and peel it.
12. Slice the peeled onion into thin rings.
13. Wash the tomatoes thoroughly.
14. Slice the tomatoes into thin slices.
15. Wash the arugula (rocket).
16. Dry the arugula well, preferably using a salad spinner.
17. Peel the garlic.
18. Slice the garlic into thin slices.
19. Remove the loosened skin from the cooled pepper pieces.
20. Cut the peeled peppers into bite-sized pieces.
21. Put olive oil, vinegar, honey, mustard, salt, and pepper into a bowl.
22. Mix the ingredients to form a uniform dressing.
23. Adjust the dressing to taste as desired.
24. Rinse the thawed seafood under cold water.
25. Pat the seafood dry with kitchen paper.
26. Heat oil in a pan over medium heat.
27. Fry the seafood together with the garlic for about 3 minutes.
28. Turn the seafood occasionally while frying.
29. Mix the onion rings, tomato slices, arugula, and pepper pieces with the dressing.
30. Arrange the salad on plates.
31. Place the fried seafood on top of the salad.
32. Serve the salad immediately while warm.

Nutrition per serving

kcal: 270
Protein: 17 g · Fett/Fat: 16 g · Carbs: 14 g