Rice Salad With Baked Bell Peppers

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A healthy lunchtime recipe that everyone can enjoy.



100g Rocket
2 large Bell peppers


3 tablespoons Lemon juice
2 tablespoons Agave syrup
60ml Extra virgin olive oil
1 tablespoon White wine vinegar
1 tablespoon Dijon mustard
Pepper to taste


Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.

Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.

Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.

Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.

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