£32.00
Non-Stick Saucepan with lid (18cm)
Cooking is a joy with this 18cm Non-Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Raspberry roasted pepper salad
Nutritional Info
Calories per serving
101KCal
Ingredients
- For the raspberry vinegar
- 200g fresh raspberries
- 150ml cider vinegar
- 1 tbsp caster sugar
- For the salad
- 2 red peppers, left whole
- 2 yellow peppers, left whole
- 2 garlic cloves, unpeeled
- 1 romaine lettuce
- 8 radishes, sliced
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Place the raspberries, vinegar and sugar in a small saucepan and heat gently for 5 minutes. Remove from the heat and push through a sieve to remove the seeds.
- Place the whole peppers and garlic in a roasting tray and bake near the top of the oven for 20 minutes until they start to char. Remove from the oven, transfer the peppers and garlic to a bowl and cover with food wrap to form a vacuum.
- Shred the lettuce, place on a serving plate and top with the sliced radishes.
- When the peppers are cool, remove the food wrap and peel away the pepper skins, Cut into strips, removing and discarding the seeds. Peel and slice the garlic cloves and place the pepper and garlic on top of the leaves.
- Drizzle with the raspberry vinegar and serve.
Tips
This roasted pepper salad makes a tasty low-fat alternative to shop-bought roasted peppers in jars which come with lots of oil.
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