Roasted Sweet Peppers with Halloumi Cheese & Crispy Thai Basil

Recipe by Chef Julia
Demonstrated at Decatur Farmers Market on July 15, 2017

Ingredients

• 2 cups cannellini beans or one can of beans
• 1/4 cup sunflower seeds, toasted

From the market:

• 1 cup cherry tomatoes, halved — Jody’s Farm
• 1/2 cup tomato varieties — Jody’s Farm
• 4-5 basil stems, chiffonade — Jody’s Farm
• 2T chive jalapeno pesto — PestoGrino
• 2 red onions or shallots, diced — Furrowed Earth Farm
• 1/2 loaf of herbed sourdough bread (toasted if you prefer) — La Calavera Bakery

Dressing:

• 2 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste

 Directions

1. Mix the veggies and the beans.
2. Whisk the dressing together in a separate bowl, then slowly add to veggie and bean mixture, mixing it in thoroughly.
3. Sprinkle with sunflower seeds.

Can be eaten as a salad or on La Calavera bread as a bruschetta.

Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.