Ingredients
-
3
-
3
-
-
2
-
2
-
0.5
-
6
-
0.5
-
-
0.5
-
3.5
Steps
|
1
Done
|
Preheat the oven to 430˚F/220˚C. |
|
2
Done
|
Remove the bell pepper's cores, seeds, and membranes. Place the bell peppers to a small baking dish, drizzle about 1 tablespoon of olive oil and sprinkle salt on them. Move to the oven and roast for 15 minutes. |
|
3
Done
|
After 15 minutes in the oven, remove the red bell peppers, let them cool a little, then peel them. Slice them and transfer the pieces to a medium bowl. |
|
4
Done
|
Add the arugula, tomatoes, canned red beans, fresh mint, dried basil, salt, pepper, olive oil, and squeeze lemon juice. Combine everything using 2 spatulas. |
|
5
Done
|
Slice the goat cheese and add it to a small baking dish. Warm in the oven for 2-3 minutes. When ready, add the warm goat cheese to the salad. |
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Nutritional Chart
423 kcal
Calories
17 g
Protein
30 g
Fat
23 g
Carbohydrates
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