All The Peppers Salad with Roasted Garlic, Fennel, Crisp Purple Potato and a Walnut Rosemary Dressing

Serves: 2 • Preparation Time: 20 minutes • Cooking Time: 30 minutes • Print

This is vegan, we didn’t make it just because it´s vegan we made it because it´s delicious. This morning we picked the wild rosemary then we stopped at the local shop and found a whole range of colourful peppers and some local gems, purple potatoes.

This is what happened, a stunning salad, we ate it all on it´s own but it would go perfectly with some goats cheese or some steamed white fish.



Ingredients



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Step 1

Heat the oven to gas mark 6 or 200¨c. Place the chopped peppers, fennel, garlic and sliced potatoes in the oven. Cook for 30 minutes with olive oil and a sprinkling of salt and pepper.

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Step 2

Make a quick dressing blitz together olive oil, walnuts and some dried rosemary. Throw in a few fresh sprigs but not too much as it becomes too bitty. Add olive oil and lemon juice. Add in the apple cider vinegar and blend to a sauce consistency.

Step 3

Layer the rocket onto a plate, layer on the cooked peppers, potato and roasted garlic, top with a few more walnuts and drizzle on the sauce, finally sprinkling a few seeds.

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Nutritip

Peppers have a lot going for them. They’re low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.

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