Grilled pepper with risoni salad

Total time: 50m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 493 Kcal, 14g Protein, 49g Carbohydrates, 26g Fat


  • Risoni salad
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 3 tbsp white balsamic vinegar
  • a little pepper
  • 0.5 tsp salt
  • 3 tbsp olive oil
  • salted water, boiling
  • 200 g pasta (e.g. risoni)
  • 300 g date tomatoes, halved
  • 1 bunch basil, finely chopped
  • 1 burrata, torn into pieces
  • 100 g pitted black olives (e.g. Kalamata), quartered
  • Charcoal/gas/electric grill
  • 0.5 tbsp olive oil
  • 4 red pepper, halved
  • 0.25 tsp salt

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  • Risoni salad

    In a bowl, mix the lemon zest, lemon juice, vinegar, oil and basil, season. Cook the pasta in salted water until al dente, drain, rinse in cold water and add to the dressing. Add the tomatoes, burrata and olives, mix.
  • Charcoal/gas/electric grill

    Brush the peppers with oil, season with salt. Cover and grill the peppers over/on a medium heat (approx. 220°C) for approx. 10 mins. on each side. Spoon the risoni salad into the peppers.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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