Ingredients
For 4 portions
For the dressing
50ml
Olive oil
200g
Red bell pepper(s), quartered
125g
QimiQ Classic, room temperature
50ml
Balsamic vinegar
5g
Garlic, finely chopped
1pinch(es)
Salt and pepper
1tsp
Sugar
1twig(s)
Oregano
For the salad
150g
Zucchini, diced
150g
Eggplant, diced
150g
Cherry tomatoes, halved
150g
Red onion(s), diced
50g
Pine nuts
1
Salt and pepper
150g
Ciabatta bread, diced
3
Basil, roughly chopped
Preparation
- For the dressing, stew the peppers in a hot oven at 360° F (convectional oven) for approx. 8 minutes. Add the soft peppers to the remaining ingredients and blend smooth.
- For the salad, fry the vegetables and pine nuts in oil, season to taste and marinate with the dressing.
- Fry the diced bread until golden brown. Serve sprinkled over the warm salad with the basil.
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