| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
|
Yellow peppers; quartered |
| 1 |
|
Red pepper; quartered |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Schwartz Garlic Pepper |
|
|
Salt |
| 250 |
g |
Fresh asparagus; (9 oz) |
| 1 |
tb |
White wine vinegar |
|
|
Wholemeal melba toast and mixed leaf |
|
|
; salad |
INSTRUCTIONS
TO SERVE
Pre-heat the oven to 220C, 425F, Gas Mark 7. Place the peppers on a baking
sheet. Brush with 1 tbs olive oil. Sprinkle over the Garlic Pepper and
salt. Bake for 25 minutes until slightly charred. Blanch the asparagus
until tender.
Place the peppers in a plastic bag and set aside until cooled, peel off the
skins. Slice the peppers in half lengthways and halve the asparagus. Mix
together with the remaining oil and vinegar. Season with salt.
Serve on a bed of mixed leaf salad with wholemeal melba toast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”