Peppers with Goat Cheese

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Peppers with Goat Cheese
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Health Score:
9,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the tapenade
200 grams black Olives (pitted)
4 Anchovy fillet
1 tsp Caper
6 Tbsps olive oil
freshly ground peppers
For the salad
5 yellow Bell pepper
4 red Bell pepper
vegetable oil
1 head Lollo rossa
6 Cherry tomatoes
1 red onion
250 grams Goat cheese
salt
freshly ground peppers
2 stalks Celery
3 Tbsps White vinegar
2 Tbsps olive oil
How healthy are the main ingredients?
Goat cheeseOliveCeleryolive oilolive oilonion

Preparation steps

1.

Prepare tapenade. Drain olives and anchovies and combine with capers and oil. Puree in a blender. Season with pepper to taste. 

2.
Preheat the oven to grill (200 ° C).
3.

Rinse and dry bell peppers, halve and remove seeds and ribs. Place 4 yellow and 3 red peppers, skin side up, into an oiled or lined with parchment paper baking sheet. Roast peppers under a broiler until blackened and blistered, watching carefully. Remove from oven and cover still hot pepper halves with a damp kitchen towel. Allow to cool and peel carefully.

4.

Cut remaining pepper halves into small cubes. Rinse tomatoes, pat dry and cut in half. Peel onion and chop finely. Rinse celery, trim the ends and cut into thin slices. Rinse and spin dry lettuce and tear into bite-sized pieces. 

5.

Arrange letuce, peppers, onion, celery and tomatoes decoratively on 4 large plates. Top with roasted peppers. Prepare dressing by combining vinegar and oil, season with salt and pepper. Drizzle vegetables wtih the dressing. Crumble goat cheese. Sprinkle salad with cheese and top with dollops of tapenade. Serve with fresh ciabatta, if desired.