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
-
30 minAppetizeregg, flour, full yogurt, vegetable stock, rice, garlic, paprika, cayenne pepper, chickpeas, butter, mint leaf,Turkish yogurt soup with mint -
30 minAppetizerCherry tomatoes, olive oil, coarse sea salt, fish fond, whipped cream, lemon, wild spinach, cod fillet on skin, Dutch shrimps, extra virgin olive oil,cod fillet with wild spinach -
30 minAppetizeronion, potatoes, tomato, cucumber, olive oil, chicken stock cubes, peanut butter, cayenne pepper, bean sprouts, water, salt,peanut soup with cucumber -
20 minAppetizerolive oil, onion, garlic, celery, celery, cucumber, vegetable stock, basil leaves, lemon juice, smoked salmon,celery-gazpacho with smoked salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it