Spinach mini burger with grilled bell peppers, capers, almonds and basil
SPINACH MINI BURGER WITH GRILLED BELL PEPPERS, CAPERS, ALMONDS AND BASIL
2
Persons
20
Minutes
easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Spinach Mini Burgers
1 red bell pepper
1 yellow bell pepper
20 g salted almonds
1 tablespoon salted capers
a sprig of basil
extra virgin olive oil to taste
salt and pepper
METHOD
Wash the bell peppers, toast them directly over the flame, turning them on all sides until all the skin is completely blackened.
Place the peppers in a bag and let them cool.
Wash the salt from the capers, dry them and coarsely chop the almonds.
Peel the peppers by rinsing them and rubbing them under water to remove all the skin, then blot them with kitchen paper, cut them into strips and remove the stalk, seeds and inner white filaments.
Arrange the peppers on a plate, season with salt, pepper and a drizzle of oil, garnish with capers and almonds.
Place the mini burgers on top, season with a few basil leaves and serve.
