Pepper Salad with Roast Beef

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Pepper Salad with Roast Beef
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
4 big, red Bell pepper
1 garlic (thinly sliced)
200 grams Roast beef (sliced)
1 stalk Leeks
½ red Iceberg lettuce
salt
freshly ground pepper
sugar
olive oil
2 tablespoons mild Wine vinegar
1 handful Basil
250 milliliters Yogurt (0.1% fat)
How healthy are the main ingredients?
LeekBasilgarlicsaltsugarolive oil

Preparation steps

1.

Rinse peppers and roast under a broiler until blackened and blistered, watching carefully. Take peppers out of the oven and peel. Halve, remove seeds and ribs and cut into long, wide strips.

2.

Heat 4-5 tablespoons of oil in a pan and saute pepper, covered, for about 7-8 minutes on medium heat. Add garlic after 5 minutes of cooking. Sprinkle with 2 teaspoons of sugar, season with salt and plenty of pepper. Add 2 tablespoons of water. Cover and cook on lowest heat for 1 minute. Drizzle with vinegar and let cool slightly.

3.

Rinse leek, cut into halves lengthwise and blanch in boiling salted water for 1 minute. Drain.

4.

Rinse and spin dry lettuce, take leaves apart. 

5.

Cut roast beef into wide strips.

6.

Arrange lettuce leaves on 4 plates. Top with peppers, leek and roast beef.

7.

Season yogurt with salt and pepper. Add 2-3 tablespoons of remaining cooking sauce. Drizzle 2-3 tablespoons of yogurt sauce over each salad plate. Garnish with basil leaves and serve.