recipes
Tuna salad with grilled peppers, chickpeas and feta cheese
2012-01-10
Ingredients
- 4 coloured peppers
- 250g block feta cheese
- 1 tin chickpeas, drained
- 2 tins tuna, drained (BLUE ANGEL)
- 1 large handful rucola leaves
- 10 fresh basil leaves
- 2 tbsp extra virgin olive oil (PREGO)
- 1 tbsp balsamic vinegar
- 2 cloves garlic, crushed
- 1 tbsp dijon mustard (COLMANS)
- Fresh seasoning
Method
Start this recipe dy de-seeding the peppers and cutting them into 1 inch thick strips. Place them on a baking tray and drizzle with a little olive oil. Season with a little salt and pepper and cook in the oven for abot 15 minutes. When ready, removethe cooked peppers from the oven and alow to cool completely. Meanwhile, you can prepare the dressing by mixing the remaining olive oil, balsamic vinegar, garlic and mustard together in a large bowl. Season the dressing to taste with salt and pepper, then add the cooked peppers, chickpeas and rucola leaves to the bowl. Toss the ingredients together to coat in the dressing, then transfer the salad onto a large serving plate. Next, crumble the feta cheese over the top and sprinkle over the fresh basil leaves.
Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.