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Betty Bossi Koch-Center
kochen@bettybossi.ch
Pepper & tomato sauce
Roasted vegetables
Lentil salad
How it's done
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Roasted vegetables
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Lentil salad
Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.
| Tip: | Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week. |
|---|---|
| Tip: | Prepare the lentils and the pepper & tomato sauce approx. 1 day in advance, cover and keep in the fridge. |
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