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Cactus fig and pointed pepperoni with coriander

by Susann
written by Susann 2.1K views

The addition to corn omelette. This is the second part. The vegetables go very well with the corn omelette. It is important that the pomegranate syrup is NOT poured away. It is used for the recipe with the black beans and the veal.

Cactus fig and pointed pepperoni with coriander

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 5 Cactus Figs
  • 3 pointed Peppers
  • 1 large red Onion
  • A large handful of Coriander green
  • Sea Salt and Pepper
  • Olive Oil
  • Pomegranate Syrup

Instructions

  1. Peel the cactus figs and cut them into small pieces
  2. Remove the seeds from the peppers and cut them into small pieces and add them with the cactus figs
  3. Chop the onion
  4. Chop with a scissors the coriander green
  5. Season with salt and pepper
  6. Cook it now in a pan with a little bit olive oil and pomegranate syrup for about 8 minutes
  7. Drain the juice and allow to cool.
  8. Eat the Vegetable for example with the Corn-Omelette