Vegetarian Salad With Pepper, Rougette, Feta, Green Olives And Herbs

1. 1

   Roast peppers (having previously cut in half and removing the membranes) for 30 minutes in an oven at 200u00b0C (400u00b0F). Upon exiting the oven, place the peppers in a plastic bag and seal it for 5 minutes. This way you can remove the skin from the peppers easier. Reserve in the refrigerator for 1-2 hours.

2. 2

   You can prepare other items, cut green olives in half, cut the leaves of rougette and herbs (chives and parsley).

3. 3

   Start by putting lettuce at the bottom, then the peppers (cut into strips), crumbled feta and olives. Finally, you can add the herbs and season with about 3 tablespoons of olive oil and 2 of balsamic vinegar. Add salt and pepper and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.