Filter
Reset
Sort ByRelevance
Aya_kat
Couscous of vegetables with roasted peppers and blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven grill to the maximum temperature.
-
Cut the peppers in half lengthwise, clean them and remove the seeds.
-
Grill the peppers in about 5 minutes until done, turn them occasionally, keep a close eye on them.
-
Black spots may appear on the peel, which can be removed later.
-
Allow the peppers to cool and sprinkle with a little salt.
-
Remove as much as possible from the cauliflower and broccoli.
-
Turn the roses each separately fine in the food processor, start with the cauliflower.
-
Then mix them.
-
Roast the pine nuts in a dry pan.
-
Make with a fork the dressing of the Castello Blue, yogurt, honey and a small drop of water.
-
Put the cauliflower and broccoli mixture in a deep plate and garnish with the pointed peppers, dressing and pine nuts.
-
Serve with the loaf sandwiches.
Blogs that might be interesting
-
5 minAppetizerbaguette, traditional olive oil, meat tomato,Pan Con Tomate
-
140 minAppetizercucumbers, oil, ground cumin (djinten), garden broth powder, full yogurt, fresh fresh mint, almonds,cold yogurt soup
-
25 minAppetizerfrozen squid tubs, lemon, Greek yoghurt, mayonnaise, garlic, fresh flat parsley, peanut oil, cornstarch, wheat flour,calamari with garlic-lemon sauce
-
60 minSmall dishbeef broth, bulgur, couscous, olive oil, Red onion, minced beef, cinnamon powder, nutmeg powder, chili powder, coriander powder (ketoembar), fresh fresh mint, peanut oil,kibe
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it