Roast Bell Pepper, Mozzarella & Herb Salad
15 min
Veggie
170312
For 2 Portions
340 g
roasted pepper
30 g
pine nut
20 g
parsley, fresh
5 g
chives, fresh
2
mozzarella
4 tbsp
red wine vinegar
2 tbsp
olive oil
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Shred mozzarella, or pull apart into small pieces by hand.