Chimichurri Peperoncini

Quick & easy

30

minutes

For

2

servings

To the cook

This goes in

  • 200g planted.pulled chimichurri
  • 4 pepperoncini
  • 130g jasmine rice
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • A pinch of salt
  • 1 sprig of dill

For the herb oil

Ingredients

  • 100g rape seed oil
  • 50g dill

Ingredients

Preparation

  1. Sprinkle the peperoncini with olive oil and salt and bake in the oven at 200 °C for 20 minutes.
  2. Peel the pepperoncini.
  3. Cook the jasmine rice in boiling salted water until tender.
  4. Make a herb oil from the dill and the slightly heated rapeseed oil.
  5. Fry the planted.pulled chimichurri in a pan with a little oil for 2/3 minutes.
  6. Place the roasted pepperoncini with the white rice and planted.pulled chimichurri on a plate.
  7. Finish with herb oil and dill.

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