1 lb (450 g) tomatoes
2 medium-sized green peppers (green bell peppers)
30 ml (2 tbls) peanut butter
60 ml (4 tbls) oil
30 ml (2 tbls) white wine vinegar
1 clove garlic, crushed with a pinch of sea salt
freshly ground black pepper
2 medium-sized green peppers (green bell peppers)
30 ml (2 tbls) peanut butter
60 ml (4 tbls) oil
30 ml (2 tbls) white wine vinegar
1 clove garlic, crushed with a pinch of sea salt
freshly ground black pepper
method
1. Chop the tomatoes and divide them between four small plates.
2. Cut the peppers in half lengthwise and remove stalks and seeds.
3. Cut the peppers into half' moon, crosswise slices.
4. Surround the tomatoes with the slices of pepper.
5. Beat the peanut butter with the oil, vinegar, basil, garlic and pepper and spoon this dressing over the tomatoes.
2. Cut the peppers in half lengthwise and remove stalks and seeds.
3. Cut the peppers into half' moon, crosswise slices.
4. Surround the tomatoes with the slices of pepper.
5. Beat the peanut butter with the oil, vinegar, basil, garlic and pepper and spoon this dressing over the tomatoes.
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