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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Tangy roasted peppers
Roasted peppers
A star rating of 4.6 out of 5.7 ratings

Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads

Nutrition: per serving

  • kcal34
  • fat3g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0g
    low
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Method

  • step 1

    Mix the onion and lemon juice together with some seasoning and set aside for 10 mins. When ready to serve, use a vegetable peeler to slice the courgettes into thin ribbons. Put into a bowl with the onion and lemon juice, zest, mint and oil. Carefully toss together and serve.

Recipe from Good Food magazine, August 2010

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

Pilau

Yum! Super easy but make sure you give yourself enough time to make the ribbons. I roughly chopped the mint because the family prefer it and 3 of us finished the lot. Served one with pizza, two with Dahl - delicious with both meals

lizleicester

A star rating of 4 out of 5.

I halved the amounts and served the salad with lambs liver. It was delicious.

ros645

A star rating of 5 out of 5.

I used mayonnaise rather than oil. Delicious.

kaog210683

A star rating of 5 out of 5.

Really enjoyed this. Wasn't sure the flavours would work but they go together beautifully. I did use less mint than the recipe suggests as I didn't want it to be overpowering. Had it with some sliced chorizo as a sort of mezze platter and it was gorgeous. Thoroughly recommend.

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