Rice Salad With Baked Bell Peppers
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A healthy lunchtime recipe that everyone can enjoy.
Ingredients
Salad
100g
Rocket
2 large
Bell peppers
Olives
Dressing
3 tablespoons
Lemon juice
2 tablespoons
Agave syrup
60ml
Extra virgin olive oil
1 tablespoon
White wine vinegar
1 tablespoon
Dijon mustard
Pepper
to taste
Instructions
Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.
Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.
Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.
Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.
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