Salade van geroosterde paprika en verse kruiden

paprika_CFT.jpg

Eigenschappen

Bereidingstijd: 0 min

Menugang: Salade

Bereidingswijze: Koken

Aantal personen: 2 pers.

Printen

Ingrediënten:

  • 1 groene en 1 rode paprika
  • 1 zoete ui
  • 5 gram verse bieslook
  • 5 gram verse kervel
  • 1 takje peterselie
  • 3 maatjesharingen
  • 1 teen knoflook
  • 4-5 eetlepels balsamicodressing
  • 1/2 zakje slamelange
  • vers gemalen zeezout en peper
  • sneetjes witbrood

Bereidingswijze

Verwarm de ovengrill voor. Kwast de paprika’s dun in met wat olie en leg zeop het rooster onder de grill. Rooster ze rondom zwart. Laat de paprika’s in eendikke plastic zak wat afkoelen. Pel ze. Halveer de ontvelde paprika’s, verwijdersteel en zaadlijsten en snijd het vruchtvlees in smalle repen.

Breng in een waterkoker 1 liter water aan de kook. Halveer de ui, snijd dehelften in dunne schijfjes, duw de laagjes los. Snijd of knip het bieslook instukjes van 1 cm. Knip de langste stukken van de kervelsteeltjes af. Snijd hetpeterseliegroen fijn. Maak de haringen schoon en snijd ze in smalle reepjes.Knijp de knoflookteen uit bij de balsamicodressing en meng het door elkaar. Mengde geroosterde paprika, uien en haringen met de balsamicodressing en laat heteven staan (minimaal 15 minuten, maximaal halve dag). Meng de kruiden. Verdeelde slamelange over twee borden. Schep het haringmengsel er op. Strooi de kruidener over. Voeg naar smaak wat zout en peper toe. Serveer de salade met verswitbrood.

Hoofdingrediënten

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