Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vinaigrette
Vegetables
Salad
How it's done
Vinaigrette
In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.
Vegetables
In a bowl, mix the peppers, tomatoes and spring onions with the oil, season with salt.
Charcoal/gas/electric grill
With the lid down, grill the peppers and tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the spring onions alongside for the final 5 mins. Remove the vegetables from the grill, cut the peppers into triangles, halve the spring onions lengthwise, arrange on a platter along with the tomatoes.
Salad
Toast the buckwheat in a pan without any oil for approx. 5 mins. over a medium heat, season with salt. Drizzle the vinaigrette over the vegetables, sprinkle the buckwheat on top.
| Serve with: | Grilled meat. |
|---|
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