Salmon,aubergine and spinach skewers with red pepper dressing. View top rated Red pepper dressing spinach salad recipes with ratings and reviews. Salmon with warm Chickpea, Pepper and Spinach Salad. Red pepper and aubergine salad. (#familyrecipes #budgetcooking) Here at Rukof, we are all about easy healthy meals on a budget!

Salmon,aubergine and spinach skewers with red pepper dressing Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve. All Reviews for Roasted Red Pepper Dressing.

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View top rated Red pepper dressing spinach salad recipes with ratings and reviews. Salmon with warm Chickpea, Pepper and Spinach Salad. Red pepper and aubergine salad. (#familyrecipes #budgetcooking) Here at Rukof, we are all about easy healthy meals on a budget!

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Ingredients requirements of Salmon,aubergine and spinach skewers with red pepper dressing:

Prepare 400 g for salmon.
Require 1 bag spinach.
Require 1 of aubergine.
You need 1 of red pepper.
You need Olive or avocado oil 30 ml plus for brushing.
Need Pinch for black pepper.
Need 1 tbsp for lemon.
Need Pinch for sea salt.
You need 1 sprig - Basil.
Provide 1/2 - red chilli.
Require - Side salad of choice.
You need 1 tsp of balsamic vinegar.

I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain Mad Greens. For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over. Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients.

Salmon,aubergine and spinach skewers with red pepper dressing how to cook:

Using mandoline slice the aubergine into 1mm thick slices. Cover in the salty water. Set aside.
In a large pot or a pan bring about 200 ml of salted water to the boil. Throw the spinach leaves into the water. Cook it until it wilts completely. Drain the water off. Set spinach aside to cool down..
Take the skin off the the salmon. Cut the fish into 1 cm wide strips.
On the chopping board lay a layer of cling film. Place the salmon strips on the cling film leaving about 6 cm space between them. Lay another layer of cling film on top of the salmon.
Using a flat side of the meat hammer or a rolling pin gently flatten the salmon strips. Be careful to not to hit salmon to hard as it is very delicate. Cut the strips in two pieces. Season it with the sea salt.
In the middle of the salmon place about 1 tbsp of wilted spinach. Wrap the spinach with the salmon..
Place salmon roll in the middle of the aubergine slice and wrap it tight. Skewer the roll straight away. Do that with all of them making sure they are skewered thight. Brush them with olive oil. Set them aside or leave them in the fridge.
To make the dressing heat up your Bbq to medium (about 180/200 °C. Brush the pepper with oilve oil and cook them directly on Bbq with the lid down. Cook each side for about 10 min or until the skin will start to separate. Set them in the bowl or a container and wrap it with cling film. Set aside for 10 min. Using your fingers peel the skin off. It should come off easily..
In the small food processor blend roughly chopped red pepper, chilli, 30 ml avocado oil, 20 ml water and 1 tbsp lemon juice. Check seasoning and consistency..
Chop basil finally and add it to 20 ml of avocado/olive oil. Brush the skewers with it. Place them directly on pre heated Bbq. Cook them for about 10 - 12 min turning them at least once..
On the plate drizzle the skewers with the red pepper dressing. Serve them with side salad of own choice..

Paneer-stuffed aubergine in red lentil and coconut sauce. There are two types of paneer available Put one spinach leaf on top of each slice of aubergine. Put a piece or two of paneer in the middle Lay half the tomatoes on top, sprinkle with salt and a generous grind of pepper, then follow this with. Arrange slices of aubergine and red pepper on a baking tray. Meanwhile, place the spinach onto a serving plate Sprinkle with salt.

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