Tortiglioni salad with raspberries, mozzarella and olives

Ingredients for 4 servings:

• 2 pointed peppers, red
• 6 tbsp olive oil
• some sea salt
• some pepper, mixed, from the mill
• 2 tbsp mixed herbs, chopped, e.g. thyme, rosemary
• 200 g tortellini
• 10 g olives, black, without stones
• 250 g mini mozzarella
• 125 g raspberries, fresh
• 3 tbsp raspberry vinegar
• 2 tsp raspberry syrup
• 50 ml vegetable stock
• some basil leaves
• some pistachios, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

as a light, vegetarian main course with baguette or as a side dish to grilled chicken breast fillet

Halve, trim, rinse, and slice the pointed peppers. Mix with 2 tablespoons of olive oil, a little sea salt, a few turns of freshly ground pepper, and the herbs, and place in a baking dish. Cook in a preheated oven at 180°C (160°C fan-assisted oven) for about 25 to 30 minutes. Meanwhile, cook the tortellini in plenty of boiling, lightly salted water until al dente. Drain, drain, and let cool. Drain the olives and mozzarella balls, and sort the raspberries. Blend the pointed peppers with the remaining olive oil, 2 to 3 tablespoons of raspberry vinegar, 1 to 2 teaspoons of raspberry syrup, vegetable stock, and a few basil leaves. Season to taste with a little sea salt and a few turns of freshly ground pepper. Toss the tortellini with raspberries, olives, mozzarella, and the dressing, arrange on plates, and serve sprinkled with basil leaves and some chopped pistachios. Serve with fresh baguette.