Red Pepper Triangles with Italian Relish ( Healthy Starter Recipe )
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 30388 times
The bright red-coloured peppers, the multi-flavoured topping featuring a thoughtful combination of olives, parsley and paneer with lemon—all these highlight the unmistakeable italian identity of this low-cal starter!
- Apply ¼ tsp of oil evenly over the red capsicum. Pierce it with a fork and roast it over an open medium flame till it turns black.
- Immerse it immediately in water and remove the skin, stem and seeds and cut into 37 mm. (1½”) triangles. You will get approx. 16 triangles. Keep aside.
- Heat the oil in a non-stick pan, add all the remaining ingredients, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Divide the topping into 16 equal portions and keep aside.
- Just before serving, top each red bell pepper triangle with a portion of the topping and serve immediately.
Nutrient values (Abbrv) per piece
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