Peppers with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 22.6 mg | (188 %) | ||
| Vitamin K | 69.4 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 539 mg | (567 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 605 mg | (61 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the tapenade
- 200 grams black Olives (pitted)
- 4 Anchovy fillet
- 1 tsp Caper
- 6 Tbsps olive oil
- freshly ground peppers
- For the salad
- 5 yellow Bell pepper
- 4 red Bell pepper
- vegetable oil
- 1 head Lollo rossa
- 6 Cherry tomatoes
- 1 red onion
- 250 grams Goat cheese
- salt
- freshly ground peppers
- 2 stalks Celery
- 3 Tbsps White vinegar
- 2 Tbsps olive oil
Preparation steps
Prepare tapenade. Drain olives and anchovies and combine with capers and oil. Puree in a blender. Season with pepper to taste.
Rinse and dry bell peppers, halve and remove seeds and ribs. Place 4 yellow and 3 red peppers, skin side up, into an oiled or lined with parchment paper baking sheet. Roast peppers under a broiler until blackened and blistered, watching carefully. Remove from oven and cover still hot pepper halves with a damp kitchen towel. Allow to cool and peel carefully.
Cut remaining pepper halves into small cubes. Rinse tomatoes, pat dry and cut in half. Peel onion and chop finely. Rinse celery, trim the ends and cut into thin slices. Rinse and spin dry lettuce and tear into bite-sized pieces.
Arrange letuce, peppers, onion, celery and tomatoes decoratively on 4 large plates. Top with roasted peppers. Prepare dressing by combining vinegar and oil, season with salt and pepper. Drizzle vegetables wtih the dressing. Crumble goat cheese. Sprinkle salad with cheese and top with dollops of tapenade. Serve with fresh ciabatta, if desired.
