🫑 Roasted Pepper Burrata Bowl with Chickpeas

Name: Roasted Pepper Burrata Bowl with Chickpeas
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Peppers (red and yellow); 400 g Chickpeas (from can, drained); 200 g Burrata cheese; 30 g Pine nuts; 30 ml Olive oil; 1 Stk Lemon; 5 g Sea salt; 40 g Basil pesto

420 kcal · 40 min · 4 servings

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Ingredients

400 g Peppers (red and yellow)
400 g Chickpeas (from can, drained)
200 g Burrata cheese
30 g Pine nuts
30 ml Olive oil
1 Stk Lemon
5 g Sea salt
40 g Basil pesto

Instructions

1. Wash the peppers and cut them into strips. Place them on a baking tray, drizzle with 15 ml of olive oil, and bake at 200 degrees for 25 minutes until soft and slightly caramelized.
2. Take the peppers out of the oven and let them cool down. Toast the pine nuts in a dry frying pan over medium heat for 3 minutes until fragrant. Stir them constantly so they do not burn.
3. Mix the drained chickpeas in a bowl with the remaining 15 ml of olive oil, the juice of half the lemon, and sea salt.
4. Crumble the burrata into four portions. Note: Burrata is a very soft cheese with a creamy inside.
5. Distribute the chickpeas on four plates. Place the cooled pepper strips on top. Add one portion of burrata to each and drizzle everything with basil pesto. Sprinkle the pine nuts over it.

Nutrition per serving

kcal: 420
Protein: 15 g · Fett/Fat: 22 g · Carbs: 40 g