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Grilled summer salad
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 359
  • Fat about 25g
  • Carbohydrates about 28g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 4 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • 1 organic lemon, grated zest and 2 tbsp of juice
  • 1 red chilli, deseeded, finely chopped
  • 0.5 bunch chives, finely chopped
  • 0.5 tsp salt
  • 50 g pitted black olives, finely chopped
  • a little pepper
  • 500 g yellow pepper, quartered
  • 500 g vine-ripened cherry tomatoes
  • 4 tbsp olive oil
  • 3 spring onion incl. green part
  • 0.5 tsp salt
  • 70 g buckwheat
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.
In a bowl, mix the peppers, tomatoes and spring onions with the oil, season with salt.
Charcoal/gas/electric grill
With the lid down, grill the peppers and tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the spring onions alongside for the final 5 mins. Remove the vegetables from the grill, cut the peppers into triangles, halve the spring onions lengthwise, arrange on a platter along with the tomatoes.
Toast the buckwheat in a pan without any oil for approx. 5 mins. over a medium heat, season with salt. Drizzle the vinaigrette over the vegetables, sprinkle the buckwheat on top.

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