Grilled Pepper & Pea Salad
Very easy
Coline
Coline

Grilled Pepper & Pea Salad

3 minutesPrep time

8 minutesCook time

499 cal.Per serving

Ingredients for 1

Roasted bell peppers

150 g

Roasted bell peppers

Peas (frozen)

150 g

Peas (frozen)

Almonds (whole, unsalted)

20 g

Almonds (whole, unsalted)

Parsley (fresh)

1/10 bunch

Parsley (fresh)

Parmesan

20 g

Parmesan

Red wine vinegar

1 tsp

Red wine vinegar

Utensils

Stovetop, Pot (small), Frying pan, Colander

recipe

  • Step 1
    Bring a pot of water to a boil and cook the peas according to the instructions on the package. Once cooked, add to a bowl of ice water to stop the cooking.
  • Step 2
    In the meantime, toast the almonds in a pan on medium heat until lightly golden by stirring constantly for a few minutes. Be careful not to burn them!
  • Step 3
    Drain the peppers and cut them into pieces.
  • Step 4
    Roughly chop the almonds.
  • Step 5
    Mix the drained peas, peppers, half the almonds, salt, pepper, and the vinegar in a bowl.
  • Step 6
    Serve in bowls topped with parmesan, the rest of the almonds, parsley, a drizzle of olive oil and enjoy!