Amaranth salad with olives

recipes-olives from spain
  • 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
1 portions
Level of difficulty:
  • 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.
  • 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.