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New style lunchentach 03 Jan
tagCouscous, Eikenbladsla, Feta, Groentebouillon, Lemon, Lunch, Lunchgerecht, Munt, Olive oil, Recipe, Tomatenpuree, Yoghurt, Zoete paprika, Zwarte olijf

New style lunchentach

With the beginning of the new year I had some resolutions. One of them was to bring more variation in my lunch. I wanted to eat less bread and more other stuff. So that’s why on one of my first work days I created a roasted bell pepper salad. Inspired by a recipe from Allerhande.

When I was young I wasn’t the biggest bell pepper lover. But in one dish I always like them, when my mother roasted them. She would fill them with rice and prepare them in a oven. This was really delicious.

Bell peppers still are delicious prepared like this, but nowadays I do in fact like them in other dishes like a salad. But I wanted to combine those two thing for my lunch. The roasted bell pepper and a salad. I used a sweet bell pepper filled with couscous and added some fresh flavours like yoghurt & mint.

The result was very good. Nice colourful salad, with refreshing taste. A good way to start an afternoon of work and of course a new year.

Roasted Bell pepper salad

Ingredients (serves 2)

2 sweet bell peppers
100 grams couscous
100 grams feta
100 grams black olives
1 tbsp tomato purée
vegetable stock
oak leaf lettuce
mint
yoghurt
lemon
olive oil

Preparation

First prepare the bell peppers. Cut them in half and clean them by removing the seeds.

Next step is preparing the filling of the bell peppers. I used instant couscous, so I only had to add some vegetable stock as liquid. I then mixed in some other ingredients like feta, olives and tomato purée. Add these ingredients to your likings or taste. Fill the bell peppers with couscous mixture and put them under a grill.

I kept an eye out when the bell peppers were done. In my case this was after the couscous was a bit crunchy. After that I sliced them in little pieces. I served it on a plate together with some oak leaf lettuce and a mint-yoghurt dressing.

For the dressing I combined a few chopped up mint leaves with 2 tablespoons of yoghurt, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Again this is all about your own taste.

Recipe source: Allerhande

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