Ingredients
2 Red Sweetpoint capsicums
25 grams of green pesto
200 g smoked salmon
1 lemon (zest of the rind, juice of half a lemon)
1 tbsp olive oil
1 tsp sugar
1 sprig of thyme
Red Sweetpoint Capsicums with Smoked Salmon
by Southern Belle OrchardDirections
Lay the strips of smoked salmon in the halved pointed peppers. Mix the lemon juice, zest, olive oil, sugar and thyme leaves. Spread over the salmon and season with salt and pepper. Wrap each stuffed peppers in aluminum foil and place on the grill for 15 minutes (200 ° C) or the BBQ. Serve with green pesto.
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.