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Spring salad with grilled pepper, radish, olive, and eggs

  • 100 g rucola, fresh, washed
  • 4 pcs red bell pepper, deseeded and cut in halves
  • 2 pcs eggs, hard boiled
  • 30 g olives, pitted, halved
  • 4 pcs radishes, trimmed
  • 1 pcs lemon's juice
  • 4 tbsp olive oil
  • 1/2 tsp fresh ground salt
  • 1/4 tsp freshly ground black pepper

  1. Prepare the peppers; deseed peppers and cut into halves or quarters.
  2. Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
  3. Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool.
  4. Peel the charred skin off and place the peppers in a bowl.
  5. Meanwhile prepare the hard-boiled eggs; place the eggs in pot; simmer eggs for 6 minutes over medium-high heat and after, remove from the heat; let the eggs stand in hot water for 10 minutes more. Peel the eggs and place in bowl with peppers.
  6. Add rucola and halved olives; trim the radish and cut in slices; add to the bowl as well.
  7. Combine olive oil, salt, pepper, and lemon juice in a small bowl; whisk until combined and pour over prepared salad.
  8. Gently toss to combine all before serving.

Good points

  • Very high in calcium
  • High in dietary fiber
  • Very high in iron
  • High in manganese
  • Very high in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 178.72 kcal
Carbohydrates: 11.34 g
Cholesterol: 93.25 mg
Sugar: 6.59 g
Protein: 5.37 g
Fat: 13.06 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com