slow roast tomato, capsicum & basil salad recipe | Jessica Cox

Name: slow roast tomato, capsicum & basil salad recipe | Jessica Cox
Ingredients: 1/3 cup quinoa; 2 yellow capsicums; 500g tomatoes (smaller size variety work well in this salad); 2 cups tightly packed basil leaves, roughly chopped; 2 quarters of preserved lemon, diced finely (preserved lemon pieces are usually cut into quarter cuts of the lemon), otherwise zest of 1 lemon; 3 tablespoons pine nuts; 2 tablespoons extra virgin olive oil; salt & pepper to season; 1/4 cup goat feta or almond feta (optional)

jessicacox.com.au

Recipe for Slow Roast Tomato, Capsicum & Basil Salad created by Nutritionist, Jessica Cox at The JCN Clinic.

View full recipe on jessicacox.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jessicacox.com.au.

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Ingredients

1/3 cup quinoa
2 yellow capsicums
500g tomatoes (smaller size variety work well in this salad)
2 cups tightly packed basil leaves, roughly chopped
2 quarters of preserved lemon, diced finely (preserved lemon pieces are usually cut into quarter cuts of the lemon), otherwise zest of 1 lemon
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
salt & pepper to season
1/4 cup goat feta or almond feta (optional)