Ingredients
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Method
-
Roasting the pepper
Roast the pepper whole in a hot oven or under the grill until the skin blisters and comes away easily. Cover it so it steams, then peel and cut into strips.
15 min -
Preparing the vegetables
Cut the tomatoes and cucumber into small cubes, and finely chop the red onion too.
-
Making the dressing
In a small bowl, whisk together the olive oil, vinegar and salt until the dressing is well combined.
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Tossing together
In a large bowl, gently toss the vegetables with the finely chopped parsley and the dressing.
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Cheese and serving
Serve the salad, scatter generously with the grated cheese, and garnish with the black olives.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 1 365 kcal | 341 kcal |
| Fat | 101 g | 25 g |
| of which saturates | 35 g | 8,7 g |
| Carbohydrates | 86 g | 22 g |
| Protein | 44 g | 11 g |
| Fibre | 20 g | 5,1 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion, vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: onion, feta (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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