ingredients

 

2 4 6 8 Servings

• 25 grams cheedar cheese

• 1 red pepper

• 1 yellow pepper

• 1 celery stick

• 6 button mushrooms

• 4 cherry tomatoes

• 0.5 bunch basil leaves

• 50 grams green leaf salad

• 1 avocado

• 1 tablespoon pine nuts

• 50 grams bulgur wheat

• 1 teaspoon green pesto sauce

• 1 teaspoon balsamic vinegar

• 2 tablespoons olive oil

• 1 teaspoon worcestershire sauce

implements

 

for cooking 2 servings

• small saucepan

• roasting tin

• frying pan

• large mixing bowl

• mug

• measuring jug

• kitchen foil

instructions

 

1. Line the grill with kitchen foil and set to high. If you have a separate oven, pre-heat it to 160C – if not, then you will need to turn it on as soon as you finished with the grill.

2. Cut red and yellow pepper in half, deseed and place, skin up, under the grill for 8 minutes.

3. In the small pan put 50g bulgur wheat. Pour in 200ml of water, add salt, bring it to boil and simmer for about 6-7 minutes until the water has evaporated and the grain turned soft. Stir it occasionally to avoid burning.

4. Meanwhile prepare the rest of the stuffing: 
-  Cut the celery stick 
- Slice 6 button mushrooms
- Chop the basil leaves

5. In the frying pan heat up 1 tablespoon of olive oil. Add chopped celery, mushrooms and basil together with 1 tablespoon of pine nuts. Pour in a teaspoon of Worcestershire sauce and sauté for 4-5 minutes..

6. If required drain the bulgur wheat. Otherwise just place it in the frying pan and mix in well with the rest of the stuffing. Season to taste and take it off the heat.

7. Remove the peppers from under the grill and arrange in the roasting tin. Using a teaspoon fill them with stuffing.

8. Cut 4 slices of the Cheddar and rest on top of the peppers and roast oven for 7-8 minutes.

9. Meantime, peel and dice the avocado. Place together with 2 handfuls of green salad leaves in the mixing bowl. In a mug whisk 1 teaspoon of green pesto, 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Dress the salad.

To serve: arrange the salad on the plate and place two halves of the peppers next to it.