Red Peppers stuffed with Goat's Cheese
1 sweet, pointed red pepper (about 80g)
75g soft, mild goats cheese
handful fresh basil
30g black olives, sliced
10g capers
1 teaspoon macadamia oil
1 large tomatoes
2 courgettes (about 300g)
balsamic vinegar to taste
25g pea shoots
Halve the peppers lengthwise and deseed. Mix together the goat's cheese and basil and use it to fill the peppers. Top with half of the capers & olives.
Arrange on a baking tray.
Cut the courgettes into chunks and spray with olive oil. Halve the tomatoes and spritz them with oil too.
Add the to the baking tray with the peppers and roast in a hot oven until soft.
Line a plate with some pea shoots and arrange the peppers and tomatoes on the plate.
Toss the roasted courgettes with the balsamic vinegar and add to the plate.
Garnish with the rest of the olives & capers.
1 sweet, pointed red pepper (about 80g)
75g soft, mild goats cheese
handful fresh basil
30g black olives, sliced
10g capers
1 teaspoon macadamia oil
1 large tomatoes
2 courgettes (about 300g)
balsamic vinegar to taste
25g pea shoots
Halve the peppers lengthwise and deseed. Mix together the goat's cheese and basil and use it to fill the peppers. Top with half of the capers & olives.
Arrange on a baking tray.
Cut the courgettes into chunks and spray with olive oil. Halve the tomatoes and spritz them with oil too.
Add the to the baking tray with the peppers and roast in a hot oven until soft.
Line a plate with some pea shoots and arrange the peppers and tomatoes on the plate.
Toss the roasted courgettes with the balsamic vinegar and add to the plate.
Garnish with the rest of the olives & capers.
Nutrition Data
Calories (kcal) 330.2
Carbohydrate (g) 25.6
Protein (g) 18.7
Fat (g) 17.8
Fibre (g) 8.6
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