Level of Difficulty: easy
Servings Prep Time
1people 25-30minutes
Servings Prep Time
1people 25-30minutes
  • 10pcs Spanish Black Olives
  • 1tbspn Amaranth puffs
  • ½pc each Roasted red and yellow peppers
  • 1cup Arugula
  • 1tsp Pumpkin seeds
  • 1tbspn Lemon juice
  • 1tsp Honey
  • 1tbspn Extra virgin olive oil
  • Salt
  • Pepper
  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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