Summary

Ingredients

• 3 bell peppers, red, yellow, green
• 3 large tomato (s)
• 2 onion (s), red
• 2 tablespoon lemon juice, freshly squeezed
• 1 tablespoon honey
• 4 tablespoon olive oil
• 0.5 ½ bunch parsley, smooth
• Salt and pepper, black
• Tabasco

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Instructions

1. Halve the peppers, clean and place skin side up on a baking sheet. Roast under the preheated grill until the skin turns black. Then put the hot pods in a bowl and cover it with cling film. After about 10 minutes, peel the pepper halves and cut into large pieces.
2. Score the tomatoes crosswise and pour boiling water over them and rinse in cold water after about 20 seconds. Then skin, quarter and core. Cut the onion into fine strips and roughly chop the parsley. Put all the ingredients in a bowl.
3. For the dressing, mix lemon juice, oil and honey and season with salt, pepper and a little Tabasco. Pour the dressing over the vegetables, mix in carefully and let it steep for at least 30 minutes.