AMARANTH SALAD WITH OLIVES

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AMARANTH SALAD WITH OLIVES
Level of difficulty: easy Servings: 1 people Prep Time: 25-30 minutes

Ingredients

Black Olives from Spain

Amaranth puffs

Roasted red and yellow peppers

Arugula

Pumpkin seeds

Lemon juice

Honey

Extra virgin olive oil

Salt

Pepper

Instructions

  • Roast the peppers in an oven for 10 minutes at 200 Celcius. Take them out in a bowl and cover the bowl with a plastic wrap. After about 5 minutes take them out and remove the skin from the peppers and cut them in triangles.
  • Wash the arugula and dip it in ice cold water and drain in a sieve. Set aside to dry.
  • In a bowl whisk together lemon juice, honey & extra virgin olive oil and season with salt and pepper.
  • Toss the arugula, black olives and roasted peppers together and assemble the salad on a plate.
  • Sprinkle amaranth puffs and pumpkin seeds to garnish and serve.
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AMARANTH SALAD WITH OLIVES
Level of Difficulty: easy
AMARANTH SALAD WITH OLIVES
Prep Time 25-30 minutes
Servings
1 people
Ingredients
  • 10 pcs Spanish Black Olives
  • 1 tbspn Amaranth puffs
  • ½ pc each Roasted red and yellow peppers
  • 1 cup Arugula
  • 1 tsp Pumpkin seeds
  • 1 tbspn Lemon juice
  • 1 tsp Honey
  • 1 tbspn Extra virgin olive oil
  • Salt
  • Pepper
Prep Time 25-30 minutes
Servings
1 people
Ingredients
  • 10 pcs Spanish Black Olives
  • 1 tbspn Amaranth puffs
  • ½ pc each Roasted red and yellow peppers
  • 1 cup Arugula
  • 1 tsp Pumpkin seeds
  • 1 tbspn Lemon juice
  • 1 tsp Honey
  • 1 tbspn Extra virgin olive oil
  • Salt
  • Pepper
AMARANTH SALAD WITH OLIVES
Instructions
  1. Roast the peppers in an oven for 10 minutes at 200 Celcius. Take them out in a bowl and cover the bowl with a plastic wrap. After about 5 minutes take them out and remove the skin from the peppers and cut them in triangles.
  2. Wash the arugula and dip it in ice cold water and drain in a sieve. Set aside to dry.
  3. In a bowl whisk together lemon juice, honey & extra virgin olive oil and season with salt and pepper.
  4. Toss the arugula, black olives and roasted peppers together and assemble the salad on a plate.
  5. Sprinkle amaranth puffs and pumpkin seeds to garnish and serve.
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