Colorful Paprika Salad with Feta Cheese and Roasted Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large bell peppers, red, yellow and green
- 1 handful pumpkin seeds
- 0.5 ½ pack feta cheese, diced;
- 2 tablespoon pumpkin seed oil
- 1 tablespoon vinegar (red wine or fruit juice vinegar)
- 1 small shallot (s), finely diced
- 1 pinch (s) salt and pepper
- Herbs, dried (salad herb mixture)
- 1 teaspoon mustard (Dijon mustard)
Print Recipe
Pin Recipe Instructions
- Cut the peppers into strips and briefly blanch them in salted boiling water. Then rinse with ice-cold water and drain in a colander.
- In the meantime, roast the pumpkin seeds in a pan without fat and roughly chop them with a knife.
- In a bowl, make a salad sauce from pumpkin seed oil, vinegar, spices, herbs, mustard and finely diced shallot, add the roasted and chopped pumpkin seeds and the cooled pepper strips, stir and serve the salad sprinkled with the feta cubes.
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