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Grilled pepper with risoni salad
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 493
  • Fat about 26g
  • Carbohydrates about 49g
  • Protein about 14g
This is needed
This is needed for 4 people
Risoni salad
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 3 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • 1 bunch basil, finely chopped
  • 0.5 tsp salt
  • a little pepper
  • 200 g pasta (e.g. risoni)
  • salted water, boiling
  • 1 burrata, torn into pieces
  • 300 g date tomatoes, halved
  • 100 g pitted black olives (e.g. Kalamata), quartered
Charcoal/gas/electric grill
  • 0.25 tsp salt
  • 0.5 tbsp olive oil
  • 4 red peppers, halved
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And that's how it's done
And that's how it's done
Risoni salad
In a bowl, mix the lemon zest, lemon juice, vinegar, oil and basil, season. Cook the pasta in salted water until al dente, drain, rinse in cold water and add to the dressing. Add the tomatoes, burrata and olives, mix.
Charcoal/gas/electric grill
Brush the peppers with oil, season with salt. Cover and grill the peppers over/on a medium heat (approx. 220 °C for approx. 10 mins. on each side. Spoon the risoni salad into the peppers.