Amaranth bowl with roasted peppers, chickpeas and goat's cheese

Ingredients

For 1 serving

• Amaranth55 g
• Bell peppers200 g
• Cooked chickpeas100 g
• Soft goat cheese40 g
• Arugula30 g
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Thymeto taste
• Saltto taste

Contains: lactose, sulphites,

In season: July – September

Method

1. Preheat the oven to 220 °C (conventional). Wash and dry the peppers and place them whole on a lined tray.
2. Roast for 25 minutes, turning a couple of times, until the skin is blackened and wrinkled. Put them in a covered bowl for 5 minutes, then peel, deseed and cut them into strips.
3. Meanwhile, rinse the amaranth in a fine sieve and put it in a small pan with three times its volume of water and a pinch of salt. Bring to the boil, cover and cook over low heat for 20 minutes, until the water is absorbed and it is creamy.
4. Drain and rinse the chickpeas and toss them with the peppers, oil, balsamic vinegar, thyme leaves and a pinch of salt.
5. Wash and dry the rocket.
6. Build the bowl with the rocket, amaranth, peppers and chickpeas and finish with the crumbled fresh goat's cheese.