Meal salad with endive, beet and snack cucumber
20 min
Summer
2 people
A delicious bell pepper salad! Takes a little longer to prepare, but then you have something!
90 min
Summer
4 people
2 red bell peppers
10 snack cucumbers
12 cherry tomatoes
3 spring onions
1 handful of flat parsley
Finely chopped mint leaves
3-4 slices of whole wheat bread
Freshly ground pepper
4 tbsp olive oil
½ tsp lemon juice
1 tbsp. honey
Preheat the hot air oven to 200°C.
Step 2Make the dressing by combining olive oil, lemon juice, honey and freshly ground pepper in a small bowl and stir well for a moment.
Step 3Halve the tomatoes and divide them with the peppers on the baking sheet. Then put them in the oven to roast for about 25 minutes.
Step 4Next, tear the whole wheat bread is pieces and spread them on a second baking sheet. After 10 minutes, slide these into the oven with the vegetables. Keep an eye on the whole wheat bread so that it does not burn.
Step 5Remove the vegetables from the oven and place the peppers in a plastic bag. Button these up and let them cool like this.
Step 6Add the snack cucumbers, cut into slices or cubes, along with the spring onions in rings and roasted tomatoes, parsley and mint (leave some more herbs for garnish) to a large bowl and pour the dressing on top.
Step 7Remove the whole wheat bread from the oven and add it to the bowl as well. Mix this well so that the bread can already absorb some of the dressing.
Step 8Remove the peppers from the bag and peel the skin off the peppers. Then tear open the peppers, remove the seeds and cut the peppers into strips. Then add the peppers to the salad and mix again.
Step 9Finally, season the salad with freshly ground pepper and finish with the herbs.
