Roasted Capsicum, Goat Cheese And Walnut Salad

1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2. Rinse under cold water; drain.

3. Meanwhile, quarter capsicum, remove and discard seeds and membranes.

4. Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.

5. Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.

6. Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.

7. Serve with fresh crusty bread.

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Nutrient	Quantity
Total fats	8766.115 g
Protein	124.5784 g
Carbohydrates	31.9406 g
Energy	78290.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	801.8032 g
Water	1552.2892 g
Aspartic acid	2.8622 g
Calcium, Ca	1898.87 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	3.663 g
Fatty acids, total saturated 22:0	1.3932 g
Carotene, beta	616.65 g
Niacin	11.306 mg
Vitamin A, RAE	881.5 g
Arginine	1.567 g
Riboflavin	2.4508 mg
Tocopherol, beta	1.188 mg
Fatty acids, total saturated 20:1	33.8788 g
Glutamic acid	9.0842 g
Sodium, Na	991.13 mg
Fatty acids, total saturated 16:1 undifferentiated	22.5092 g
Total lipid (fat)	8766.115 g
Manganese, Mn	1.3074 mg
Proline	5.7185 g
Fatty acids, total saturated 16:0	670.3401 g
Fatty acids, total saturated 8:0	1.4415 g
Choline, total	301.306 mg
Sugars, total	3.285 g
Serine	1.9237 g
Fatty acids, total saturated 10:0	5.1481 g
Fatty acids, total saturated 18:0	178.5606 g
Fatty acids, total saturated 20:4 undifferentiated	0.195 g
Vitamin B-6	1.279 mg
Selenium, Se	72.876 g
Ash	13.4448 g
Vitamin D	39 IU
Fatty acids, total saturated 18:1 undifferentiated	2474.7473 g
Pantothenic acid	1.3049 mg
Phenylalanine	1.952 g
Copper, Cu	2.4044 mg
Betaine	1.08 mg
Thiamin	0.778 mg
Retinol	829.5 g
Methionine	1.2698 g
Iron, Fe	20.032 mg
Carbohydrate, by difference	31.9406 g
Phosphorus, P	1940.61 mg
Folate, total	166.34 g
Tocopherol, gamma	8.964 mg
Fatty acids, total saturated 4:0	2.676 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0862 g
Alanine	0.957 g
Cholesterol	345 mg
Valine	3.3267 g
Fatty acids, total saturated 18:2 undifferentiated	4143.0978 g
Glycine	0.67 g
Fatty acids, total saturated 14:0	5.421 g
Zinc, Zn	7.118 mg
Isoleucine	2.029 g
Fatty acids, total saturated 12:0	2.358 g
Fatty acids, total polyunsaturated	4945.3509 g
Fatty acids, total polyunsaturated 17:1	1.35 g
Leucine	4.1637 g
Vitamin A, IU	3792.77 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.045 g
Folate, DFE	166.34 g
Tryptophan	0.5355 g
Vitamin C, total ascorbic acid	739.406 mg
Phytosterols	15815.6 mg
Fatty acids, total saturated 20:0	4.4712 g
Fatty acids, total saturated 6:0	1.173 g
Tyrosine	1.8729 g
Vitamin B-12	3.93 g
Vitamin K (phylloquinone)	1799.586 g
Fatty acids, total saturated	880.9728 g
Histidine	1.3314 g
Fatty acids, total monounsaturated	2540.1246 g
Threonine	1.8612 g
Folate, food	166.34 g
Fatty acids, total polyunsaturated 17:0	0.2376 g
Vitamin D (D2 + D3)	1.05 g
Vitamin D3 (cholecalciferol)	1.05 g
Vitamin E (alpha-tocopherol)	187.8424 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1238 g
Magnesium, Mg	240.51 mg
Lysine	3.4707 g
Potassium, K	2153.99 mg
Cystine	0.2865 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	400	333.75	0	1.875
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	80	9547.2	0	1080
Goat cheese	150 g	678	3.255	53.385
walnut	35	67449.2	0	7630
red wine vinegar	60	169.86	2.4138	0
basil leaf	0.5 cup	333.75	0	1.875
spiral pasta	375 g	333.75	0	1.875
grainy mustard	2 teaspoons	333.75	0	1.875
yellow pepper	400 g	108	25.28	0.84