Couscous of vegetables with roasted peppers and blue cheese

Name: couscous of vegetables with roasted peppers and blue cheese
Total time: 20 min
Yield: 4
Ingredients: 4 sweet pointed peppers; 0.5 baking flour; 0.5 Broccoli; 4 tablespoon pine nuts; 50 gram castello blue; 8 tablespoon Greek yoghurt; 1 tablespoon honey; 4 losagne rolls

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.