Summary

Ingredients

• 6 bell peppers, red (or mixed red and yellow)
• 5 nectarine (s)
• 1 lemon (s), including the juice
• 5 tablespoon olive oil
• some salt and pepper
• 12 stalks mint, (depending on taste)
• 2 tablespoon pine nuts

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Instructions

1. Wash and quarter the peppers, remove the stems, seeds and white dividers. Place the skin facing up on a baking sheet lined with baking paper and bake in the preheated oven at 200 degrees for about 30 minutes until the skin blisters. Take out of the oven and cover with a damp cloth and let cool down a little. Then peel off the skin and cut the pepper quarters into bite-sized strips. Mix lemon juice and olive oil, season with salt and pepper. Pour the dressing over the paprika strips and cover and let sit for a few hours. Wash the nectarines, cut in half and remove the core. Cut the pulp into wedges, mix with paprika and dressing. Let it steep for another half to an hour. In the meantime, roast the pine nuts in a dry pan until golden brown. Rinse off the mint, shake dry, strip the leaves off the stalks and mix finely chopped into the salad. Serve sprinkled with the pine nuts.