Lukewarm olive salad

Name: Lukewarm olive salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red and yellow pepper (about 450 g); 1 Onion; 1 Garlic clove; 1 jar(s) (425 ml; separation weight: 250 g) Italian white beans; 6-7 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 6 TABLESPOONS Balsamic Vinegar; 1 TABLESPOON Lemon juice; 200 g black olives with stone; 100 g Rocket salad; 150 g Ricotta cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red and yellow pepper (about 450 g)
1 Onion
1 Garlic clove
1 jar(s) (425 ml; separation weight: 250 g) Italian white beans
6-7 TABLESPOONS Olive oil
7-10 Tbsp Pepper
6 TABLESPOONS Balsamic Vinegar
1 TABLESPOON Lemon juice
200 g black olives with stone
100 g Rocket salad
150 g Ricotta cheese

Directions

1
Halve, clean, wash and peel the peppers. Cut the paprika halves into strips. Peel onion and garlic. Cut onion into fine slices, chop garlic finely. Drain the beans.
2
Heat 2 tablespoons of olive oil in a frying pan and fry the pepper strips for 2-3 minutes. Add the onion and braise briefly. Season with pepper and a little salt. Deglaze with vinegar, lemon juice and remaining oil.
3
Bring to the boil briefly, add the beans and olives. Wash the rocket, drain and chop roughly. Crumble the ricotta and add both to the salad. Serve lukewarm with fresh baguette.