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150 g semolina

½ bunch of basil

1 roasted red pepper

1 cucumber

Cherry tomatoes

Bean sprouts

Iceberg lettuce

Diced chicken

1  green onion with its stem

Low-fat vinaigrette



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.

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