Garlic Toast with Roasted Pepper and Herb Salad

Griddled bread rubbed with garlic, served with roasted peppers and a fresh, zesty herb salad for a light meal.

Vegetarian Garlic Lunch Appetiser Salad

Estimated Nutrition

Calories

985.2

kcal / serving

985.2 kcal total

Carbs

71.5g

per serving

71.5 g total

Fat

72.4g

per serving

72.4 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

GrainsCereals

slice

White Bread

crusty, thick slices

NutsSeeds

handful

Parsley

fresh

handful

Basil

fresh

handful

Dill

fresh

handful

Chive

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

2 tbsp divided for the toast

Olive Oil

3 tbsp for the salad

Vegetables

bulb

Smoked Garlic

one clove removed and peeled

0.5

piece

Red Pepper

seeds removed

Method

Preheat the oven to 220°C.

Toast the bread on both sides in a hot griddle pan.

Serve the garlic toast with the salad and roasted garlic bulb.

Drizzle half the olive oil over the toast and rub with the raw garlic clove.

Place the remaining garlic bulb on a baking sheet, drizzle with oil, and roast for 15 minutes.

Drizzle the pepper with 15ml of olive oil and roast on a baking sheet for 15 minutes.

Cool the pepper in a covered bowl, then peel and roughly chop.

Mix herbs with remaining oil, lemon juice, salt, and pepper.