Summary

Ingredients

• 2 cucumber (s)
• 2 bell peppers, 1 red and 1 yellow
• 1 medium onion (s)
• 4 olives, black, pitted
• 2 tablespoon rapeseed oil
• 2 teaspoons curry powder
• 2 teaspoons lemon juice
• salt
• pepper
• 2 tablespoon walnuts, chopped
• 100 g cream cheese

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Instructions

1. Peel the cucumber, cut in half lengthways and scrape out the stones. Cut the halves into pieces about 2 cm long.
2. Wash, clean and cut the peppers into diamonds. Peel and finely dice the onion. Quarter the olives.
3. Heat the oil in a pan and fry the onion cubes until translucent. Fry the peppers for about 5 minutes while stirring. Sprinkle with curry powder and toast briefly.
4. Stir in the cucumber pieces and stew for about 5 minutes. Season with lemon juice, salt and pepper. Fold in the walnuts and cream cheese. Sprinkle with the olives.
5. As a salad: Season the vegetables with a little more lemon juice or with balsamic vinegar.