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
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
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.
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