DinnerBooks
Roasted pepper with spinach and almond

Roasted pepper with spinach and almond

Cooking Time30 m
Ingredients9
DifficultyMedium
0
0
Tomas Andersson
Perfect accessories to a good fish or chicken are the roasted pepper served with baby spit and roasted almond. Turn the pepper and spinach into a fresh and lightly acidic lemon dressing just before serving.

  • Yields

    4Servings

  • Cooking Methods

    Rostad

Ingredients

4 servings
  • Step: 1
    4 pc red or yellow peppers
  • Step: 2
    1 msk oil
  • Step: 3
    salt
  • Step: 4
    black pepper
  • Step: 5
    finished shell of 1 lemon
  • Step: 6
    2 msk freshly pressed lemon juice
  • Step: 7
    4 msk olive oil
  • Step: 8
    1 dl toasted almond
  • Step: 9
    1 pc by babyspenat

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Share and core from the peppers. Cut them in quarters.
  • Step: 3
    Mix the pepper with oil and spice with salt and pepper. Put the pepper in a long pan and insert in the middle of the oven about 25 minutes.
  • Step: 4
    Wash and tear the outermost of the shell on the lemon. Mix the lemon shell with lemon juice and olive oil.
  • Step: 5
    Roast the almond in a dry pan. Grovhack the almond.
  • Step: 6
    Mix the pepper with the spinach and lemon dressing and top with roasted almonds.

Näring

Serving Size4serving

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