Grilled red pep­pers

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins

(serves 6-8)

Cook­ing time: 10 mins In­gre­di­ents 4 large red pep­pers, halved and seeded 400g moz­zarella cheese, crum­bled 3 tbsp basil pesto 1/2 packet roasted pine nuts 1 packet rocket leaves 1 hand­ful kala­mata olives, halved and pit­ted

olive oil and bal­samic vine­gar, for driz­zling Method 1. Grill pep­pers in the oven un­til edges start to blacken, then set aside to cool. Mix to­gether cheese and pesto. Add pine nuts, rocket leaves and olives and stir well. Di­vide mix­ture into 8 por­tions and spoon each into a grilled pep­per half. Grill un­til cheese be­gins to melt. Re­move from heat, driz­zle with olive oil and bal­samic vine­gar and serve warm.

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