Grilled pepper with risoni salad

Grilled pepper with risoni salad

Total: 50 min. | Active: 30 min.
Nutritional value / person: 493 kcal
, Fat: 26 g
, Carbohydrate: 49 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Risoni salad

1 organic lemon, use grated zest and 2 tbsp of juice
3 tbsp white balsamic vinegar
3 tbsp olive oil
1 bunch basil, finely chopped
½ tsp salt
a little pepper
200 g pasta (e.g. risoni)
salted water, boiling
300 g date tomatoes, halved
1 burrata, torn into pieces
100 g pitted black olives (e.g. Kalamata), quartered

Charcoal/gas/electric grill

4 red peppers, halved
½ tbsp olive oil
¼ tsp salt
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How it's done

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Risoni salad

In a bowl, mix the lemon zest, lemon juice, vinegar, oil and basil, season. Cook the pasta in salted water until al dente, drain, rinse in cold water and add to the dressing. Add the tomatoes, burrata and olives, mix.

Charcoal/gas/electric grill

Brush the peppers with oil, season with salt. Cover and grill the peppers over/on a medium heat (approx. 220 °C for approx. 10 mins. on each side. Spoon the risoni salad into the peppers.

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