Warm Salad of Roasted Pepper, Broccoli and Tomato

A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.

Vegetarian Healthy Quick Salad Roasted Vegetables

Estimated Nutrition

Calories

218.4

kcal / serving

218.4 kcal total

Carbs

14.1g

per serving

14.1 g total

Fat

15.4g

per serving

15.4 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Red Wine Vinegar

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Chervil

chopped fresh

OilsFats

Olive Oil

Vegetables

0.5

piece

Romero Pepper

seeds removed

100

Tenderstem Broccoli

blanched and drained

0.5

piece

Plum Tomato

sliced

Method

Roast the pepper for ten minutes until tender.

Whisk the mustard and vinegar together in a large mixing bowl.

Preheat the oven to 200°C.

Place the pepper onto a baking sheet, drizzle with olive oil, and season with salt and pepper.

Chop the broccoli into 2cm pieces and add to the bowl.

Slice the warm pepper and add to the bowl with the tomato and chervil.

Mix well and transfer the salad to a serving plate.