AMARANTH SALAD WITH OLIVES FROM SPAIN

INGREDIENTS

  • 15 pcs (50 gr) Black OLIVES FROM SPAIN
  • 1 tbsp Amaranth puffs
  • ½ pc (each) Roasted red and yellow peppers
  • 1 cup Arugula
  • 1 tsp Pumpkin seeds
  • 1 tbsp Lemon juice
  • 1 tsp Honey
  • 1 tbsp Extra virgin olive oil
  • Salt
  • Pepper

Preparation time:

25 minutes

Level of difficulty:

Easy

Serves:

1 portions

PREPARATION

  1. Roast the peppers in an oven for 10 minutes at 200ºC. 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.