May 22, 2014


Potatoes - 3 (peeled and sliced)
Bell peppers - 2 (sliced and seeds removed)
Saffron -  few strands (soaked in hot water)
Olive oil - 2 tbsp
Lime juice - 1 tbsp
Tabasco sauce
Salt and pepper to taste
Salad leaves


  • Mix the olive oil with the lemon juice, tabasco sauce, saffron, salt and pepper.
  • Brush it over the potato and bell pepper slices.
  • Grill them for 8-10 minutes per side, basting frequently until they are brown and tender.
  • Serve them hot over salad leaves.

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