Bell pepper warm salad - leftovers fridge forager

Name: How to cook Bell pepper warm salad - leftovers fridge forager - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Emma-Jane

Bell pepper warm salad - leftovers fridge forager

#cookeverypart and #fridgeforager allow us to be inventive and experiment with flavour combinations I wouldn't normally pair together. This delicious warm salad for lunch came from a miss-match of ingredients of bits of #leftovers in my fridge. All things that needed using up. So instead of throwing them in the food waste, I decided to make something yummy instead.

Ingredient

Food ration :

1 serving

Cooking time :

10 min

anchovies

handful

water chestnuts

half

bell pepper

1 piece

roasted bell pepper

2 slices

bread

chestnut mushrooms

Cooking instructions

* Step 1

To a medium-hot pan, pan-fry the anchovies in as little oil with the water chestnuts. be careful the oil the anchovies are preserved in and the water chestnuts might spit a little in the hot pan. Reduce the heat to avoid this.

* Step 2

Add the diced peppers both fresh and roasted pepper from a jar.

* Step 3

Add the mushrooms broken into pieces and mix them all together to warm the ingredients. the water chestnuts will be crispy around the edges and take on all the salty flavour of the anchovies. Whilst this is cooking, cut your bread into squares to make quick croutons.

* Step 4

When cooked pour into a bowl and add a a generous handful of chopped parsley and fresh chives.

* Step 5

In the same pan with all that lovely flavour add a knob of butter. Add your bread pieces and on a low heat toss until the breast is coated in butter and golden crispy croutons. Sprinkle over coarse sea salt and add to your warm salt in the bowl. Enjoy

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