This Roasted Bell Pepper Salad with Basil, Ricotta, and Pine Nuts is an ideal late-summer aspect dish. It’s really easy to place collectively and pairs nicely with roasted or grilled meats, different greens, fermented sourdough or fruit.
For this salad, you possibly can roast the bell peppers your self or buy them. Many roasted and jarred bell peppers include preservatives and components which can be finest to keep away from if potential.
In case you do buy roasted bell peppers, simply remember that most include citric acid which is normally derived from GMO corn. So, if it’s good to keep away from corn, you may need to roast the peppers your self.
Making roasted bell peppers at house is one other small change you can also make to maneuver in direction of a clear food plan!
Right here’s the way you roast bell peppers:
- Lower bell pepper in half and take away seeds. Place cut-side down on a baking sheet.
- Place underneath the broiler, and prepare dinner till the pores and skin begins to blister, about 3-5 minutes.
- Take away from oven and instantly place bell pepper in a bowl and canopy tightly with an hermetic lid or plastic wrap.
- After 10 minutes, take away the plastic wrap or lid. When pepper is cool sufficient to deal with, peel pores and skin off.
- Retailer bell pepper in an hermetic container within the fridge.
I like a contemporary ricotta, and a very good selection is important for this recipe! You may make selfmade ricotta – it solely requires 3 elements!
Relating to olive oil, it’s necessary that you simply select one which is pure and natural. Many olive oils available on the market are literally lower with lesser high quality oils corresponding to canola. So, figuring out the model you’re buying from makes a distinction!
Just a few of my favourite olive oils are: La Tourangelle, Bariani, and Braggs.
I hope you get pleasure from this roasted bell pepper salad as a lot as we did!
Bell Pepper, Basil and Pine Nut Salad
- Prep Time: 10
- Complete Time: 10
- Yield: Serves 6
- Class: salad
- Weight loss plan: Gluten Free
6 roasted bell peppers, lower into 2” items
1 cup ricotta cheese
1 bunch basil chiffonade
1/2 cup flat-leaf parsley, chopped
3 tablespoons extra-virgin olive oil
Sea salt and freshly floor pepper
1/4 cup pine nuts, toasted
Directions
Place the peppers on a serving dish. High with spoonfuls of ricotta after which the basil and parsley. Drizzle olive oil over prime and season with sea salt and black pepper. Sprinkle pine nuts on prime. Serve.
