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Aya_kat
Couscous of vegetables with roasted peppers and blue cheese
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Ingredients
Directions
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Preheat the oven grill to the maximum temperature.
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Cut the peppers in half lengthwise, clean them and remove the seeds.
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Grill the peppers in about 5 minutes until done, turn them occasionally, keep a close eye on them.
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Black spots may appear on the peel, which can be removed later.
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Allow the peppers to cool and sprinkle with a little salt.
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Remove as much as possible from the cauliflower and broccoli.
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Turn the roses each separately fine in the food processor, start with the cauliflower.
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Then mix them.
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Roast the pine nuts in a dry pan.
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Make with a fork the dressing of the Castello Blue, yogurt, honey and a small drop of water.
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Put the cauliflower and broccoli mixture in a deep plate and garnish with the pointed peppers, dressing and pine nuts.
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Serve with the loaf sandwiches.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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