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LAURAG16
Paprika tomato salad with burrata
Italian pepper tomato salad with burrata; mozzarella with a creamy filling
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Ingredients
Directions
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Halve the peppers, remove the stem and seed lists and cut into strips of 1 cm wide.
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Heat 2 tbsp oil in a frying pan or stir fry the pepper on high heat 8 min. Stir frequently. In the meantime, halve the tomatoes and fry for 1 min.
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Remove the pan from the heat. Mix the pesto with the oil and stir with the olives through the vegetables. Scoop in a bowl and leave for 5 minutes.
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Meanwhile, tear the bread into pieces. Place the burrata on the paprika tomato salad and serve with the bread. Bon appétit! .
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Nutrition
465Calories
Sodium34% DV810mg
Fat37% DV24g
Protein28% DV14g
Carbs15% DV46g
Fiber24% DV6g
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