Roasted Peppers, Avocado and Mozzarella Salad.
Serves: 4
Ingredients
1 roasted yellow bell pepper
2 roasted red bell peppers
1 roasted green bell pepper
2 tbsp extra virgin olive oil
1 tbsp lemon juice
125g mini mozzarella balls (or Vegan alternative)
2 Avocados, stoned, peeled and sliced
2 tbsp toasted pine nuts
fresh torn basil leaves
1 ciabatta
Method
1. Roast the bell peppers the day before and leave them soaking in a jar in the oil and lemon juice overnight.
2. Pour the peppers and oil mixture into a bowl. Drain the mozzarella and add to the peppers.
2. Halve the avocados and remove the stones. Peel and slice.
3. Add the avocados, pine nuts and basil leaves, and leave to infuse for 30 minutes.
4. Serve toasted ciabatta topped with the avocado salad.
Tip. You could use peppers from a jar to save time.
Ingredients
1 roasted yellow bell pepper
2 roasted red bell peppers
1 roasted green bell pepper
2 tbsp extra virgin olive oil
1 tbsp lemon juice
125g mini mozzarella balls (or Vegan alternative)
2 Avocados, stoned, peeled and sliced
2 tbsp toasted pine nuts
fresh torn basil leaves
1 ciabatta
Method
1. Roast the bell peppers the day before and leave them soaking in a jar in the oil and lemon juice overnight.
2. Pour the peppers and oil mixture into a bowl. Drain the mozzarella and add to the peppers.
2. Halve the avocados and remove the stones. Peel and slice.
3. Add the avocados, pine nuts and basil leaves, and leave to infuse for 30 minutes.
4. Serve toasted ciabatta topped with the avocado salad.
Tip. You could use peppers from a jar to save time.