Ingredients
50-70 g cooked & peeled cold-water prawns
Homemade bell pepper pesto
2 slices of bread
4-6 slices of red pepper
Chopped green salad
Watercress
Pesto
2 red peppers
20 g. hazelnuts
3 cloves of garlic
15 g. parmesan
3 tablespoons of olive oil
Lemon juice
Salt and pepper
Cooking instructions
Cut the peppers in half and remove the seeds.
Place the peppers skin side up and garlic cloves on a greased baking tray.
Bake in the oven at 175 degrees for 10-20 min.
When the peppers are brown, take them out and let them cool.
Toast the hazelnuts in a dry pan and let cool.
Remove the skin from the peppers.
Mix peppers, garlic, hazelnuts, parmesan and 1-2 tablespoon olive oil in a blender until creamy. Season with lemon juice, salt and pepper.
Build the sandwich
Toast the bread. Spread the pesto on the toast and add chopped green salads and watercress. Build it up with prawns and slices of red pepper.
Finish with more chopped salad and watercress and add bread with pesto on top.
