
6. Roasted Pepper Salad
4 cups of water
1 cup of rice (you can also use wheat)
3 Tablespoons all-natural peanut butter
3 Tablespoons of wheat or cornflour (or millet)
juice from one whole lemon
milk as desired
4 Bell Pepper (red and yellow)
10 Olive (Kalamata)
1 cup of rice (you can also use wheat)
3 Tablespoons all-natural peanut butter
3 Tablespoons of wheat or cornflour (or millet)
juice from one whole lemon
milk as desired
4 Bell Pepper (red and yellow)
10 Olive (Kalamata)
2 tablespoons of capers
1 clove of Garlic (minced)
1/2 cup of Basil (chopped)
Black Pepper (to taste)
4 tablespoons of Olive Oil
Salt (to taste)
1 clove of Garlic (minced)
1/2 cup of Basil (chopped)
Black Pepper (to taste)
4 tablespoons of Olive Oil
Salt (to taste)
Preheat the oven to 450°F (232°C.) Cut the peppers in halves and place them on a baking sheet skin side up. Roast them for 20 minutes until they turn black on the outside.
Add the garlic, basil, drained capers, and olives into a medium-size bowl and set aside.
Gently remove the blackened skin from the peppers and cut them in long strips. Toss them with the rest of the ingredients, add olive oil, season to taste with salt and pepper, and mix well. Serves 6
Add the garlic, basil, drained capers, and olives into a medium-size bowl and set aside.
Gently remove the blackened skin from the peppers and cut them in long strips. Toss them with the rest of the ingredients, add olive oil, season to taste with salt and pepper, and mix well. Serves 6