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QimiQ
Benefits
Acid stable and does not curdle
Dressings made with QimiQ cling better to salads
15
easy
Ingredients for 8 portions
For the dressing
400
g
Red pepper(s),
quartered
250
g
QimiQ Classic,
unchilled
60
ml
Balsamic vinegar
6
g
Garlic,
finely chopped
Salt and pepper
Sugar
Oregano
For the salad
300
g
Courgette(s),
diced
300
g
Eggplant,
diced
300
g
Cherry tomatoes,
halved
300
g
Red onion(s),
diced
100
g
Pine nuts
Olive oil
Salt and pepper
300
g
Ciabatta bread,
diced
Basil
Method
1.
For the dressing, stew the peppers in a hot oven at 180° C (convectional oven) for approx. 8 minutes. Add the soft peppers to the remaining ingredients and blend smooth.
2.
For the salad, fry the vegetables and pine nuts in oil, season to taste and marinate with the dressing.
3.
Fry the diced bread until golden brown. Serve sprinkled over the warm salad with the basil.