A colourful and flavour-packed appetiser featuring the natural sweetness of tribelli® seedless red peppers, paired with succulent prawns, fresh pesto and crunchy carrot.
Ingredients
(serves 2)
- 200 g sashimi-grade salmon or tuna, diced
- 2 red tribelli® seedless peppers, thinly sliced
- 150 g cooked sushi rice, brown rice, or quinoa
- 1 avocado, sliced
- ½ cucumber, diced
- 1 small carrot, julienned
- 1 tbsp sesame seeds
- Fresh chives or coriander, finely chopped
For the dressing
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or agave syrup
- Juice of ½ lime
Preparation
- Cook the rice or quinoa according to the package instructions and allow it to cool.
- Mix all dressing ingredients in a small bowl.
- Slice the red tribelli® seedless peppers into thin strips.
- Prepare the avocado, cucumber, and carrot.
- Dice the sashimi-grade fish and gently coat with a spoonful of the dressing.
- Divide the rice or quinoa between two bowls.
- Arrange the fish, red tribelli® seedless peppers, avocado, cucumber, and carrot on top.
- Drizzle with the remaining dressing.
- Finish with sesame seeds and fresh herbs.
Serving suggestion
Serve warm or at room temperature with a fresh green salad. The naturally sweet flavour and crisp texture of Tribelli® Seedless peppers balance perfectly with the richness of the eggs and the savoury notes of the prosciutto.
Tribelli® Seedless – naturally sweet, wonderfully versatile and made for every meal occasion.
