150 g semolina
½ bunch of basil
1 roasted red pepper
1 green onion with its stem
Cook the semolina and leave to cool for 30 minutes in the refrigerator.
Wash the pepper and roast it in the oven at 250 ° pdt 30 min, turning it once.
Prepare the raw vegetables. Add the pepper in strips, chopped green onion.
Just before serving, add the vinaigrette (I make a classic vinaigrette and add the same amount of water to make it light) and the chopped basil.
I had brought the vinaigrette in a small bottle but nobody wanted to put it saying it was super good nature!
Easy and Light Recipe ... and Bon Appétit! :)
Photo of Miriam M.