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Ingredients
Vegetable Salad in a Parmesan Bowl
- Ingredients
- 150 grams finely grated Parmesan
- 1 yellow Bell pepper
- 1 scallion
- 100 grams pitted, green Olives
- 50 grams sun-dried Tomatoes (in oil)
- 1 Tomato
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- white peppers (freshly ground)
- 2 Tbsps white balsamic vinegar
Preheat the oven to 160°C (approximately 320°F). Place a piece of parchment paper on a baking sheet and draw 4 12-15 cm (approximately 4 3/4 to 6 inch) diameter circles. Sprinkle the Parmesan in the circles. Bake in the oven until melted and golden, about 7-10 minutes. Press the Parmesan circles around the shape of a small ladle and allow to cool.
Rinse the bell pepper and scallions. Cut the pepper into thin slices. Thinsly slice the scallions. Chop the olives and sun-dried tomatoes. Blanch the tomatoes, peel, quarter, core and finely dice.
Peel the garlic and press through a garlic press into a bowl. Stir in the olive oil. Add the bell peppers, scallions, olives, sun-dried tomatoes and fresh tomatoes, and toss to combine. Season with salt and pepper to taste, and drizzle with the vinegar. Divide the salad between the Parmesan bowls and serve.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |