Tri-Colour Salad With Chargrilled Peppers Recipe

A fresh and colourful vegetarian salad flavoured with basil pesto and fresh basil and coriander leaves.

Difficulty

Prep Time

10 minutes

Cooking Time

40 minutes

Serves

Serves 4

Recipe Ingredients

  • 1 large red pepper
  • 1 large green pepper
  • 250 g tri-colour pasta screws
  • ¼ cup (65 ml) basil, roughly torn
  • ¼ cup (65 ml) coriander leaves, chopped
  • 2 tablespoons (30 ml) basil pesto
  • Juice of half a lemon
  • ¼ cup (65 ml) SPAR Extra Virgin Olive Oil


Recipe Method

  1. Place the peppers skin side up under a hot grill. Allow to blacken. Once well charred, cover with cling wrap. Once cooled rinse the peppers and pull off the charred skin. Rinse again and pat dry on paper towel. Cut into strips.
  2. Meanwhile boil the pasta in plenty of salted water until tender. Drain.
  3. Whisk all the dressing ingredients together and toss through the pasta with the peppers and fresh basil and coriander.

Hints & Tips

 Typical Nutritional Information (ready-to-eat) Per 100g   Per Serving (200g)
Energy (kJ) 970  1940
Total protein (g) 4.5  9
Carbohydrate (g) 13  26
Total fat (g) 15.1  30.2
of which: Saturated fat (g) 2.1  4.2
     Trans fat (g) 0  0
     Mono- unsaturated fat (g) 10.44 20.88
     Polyunsaturated fat (g) 1.64 3.28
Cholesterol (mg) 1  2
Dietary fibre (g) 7  14
Total sodium (mg) 37  74