Pepper Salad

Written By Core Training

Who doesn’t love a tasty salad on a hot summer day? Enjoy this low carb salad as a side dish to a delicious BBQ this weekend and make the most of the sunny weather before the colder days come.

MAIN INGREDIENTS:

3 Peppers

2 Cloves of Garlic

Handful of basil leaves

1 red onion

60g of sun-dried tomatoes

200g of spinach leaves

Pinch of salt

Pinch of pepper

METHOD

  • Roast the peppers in the oven or on the BBQ until their skin is completely black

  • Put them aside and let them cool

  • Peel the skin off the peppers, deseed them and cut them up and put them into a bowl

  • Add the two cloves garlic, the salt and pepper and the basil and let rest.

  • Add the spinach leaves to a separate bowl

  • Chop the onion up into thin rings and add to the bowl

  • Top with the sundried tomoates and the peppers

  • I top mine with a bit of balsamic glaze, however feel free to use any dressing you wish

Core Training
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