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🌶️ Roasted Pepper Carpaccio with Burrata

380 kcal · 25 min · 4 servings

Ingredients

• 2 Stk Red bell pepper
• 150 g Burrata cheese
• 15 g Basil (fresh)
• 40 ml Olive oil (extra virgin)
• 30 g Walnuts (roasted)
• 15 ml Balsamic glaze
• 2 g Sea salt
• 1 g Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Cut the peppers in half, remove the stems and seeds.
2. 2. Place the pepper halves skin-side up on a baking sheet and roast for 20 minutes until the skin is dark brown and blistered.
3. 3. Take out the peppers and place them in a sealable bag or cover them. Wait 10 minutes so the skin can be peeled off easily.
4. 4. Peel off the skin and slice the flesh into thin strips.
5. 5. Arrange the pepper strips on a large plate in a circular pattern.
6. 6. Split the burrata and place it in the center of the peppers. Garnish with basil leaves and chopped walnuts.
7. 7. Top the salad with olive oil, balsamic glaze, sea salt, and black pepper.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 16 g