Very easy
Coline
Grilled Pepper & Pea Salad
3 minutesPrep time
8 minutesCook time
499 cal.Per serving
Ingredients for 1
150 g
Roasted bell peppers
150 g
Peas (frozen)
20 g
Almonds (whole, unsalted)
1/10 bunch
Parsley (fresh)
20 g
Parmesan
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!