Grilled pepper with risoni salad
Ingredients
for 4 person
| 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 | baby plum tomato, halved |
| 1 | burrata, torn into pieces |
| 100 g | pitted black olive (e.g. Kalamata), quartered |
| 4 | red pepper, halved |
| ½ tbsp | olive oil |
| ¼ tsp | salt |
How it's done
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.
Show complete recipe