Summary

Ingredients

• 3 pointed peppers
• 1 small onion (s)
• 2 medium tomato (s) or 4 small ones
• 4 medium mushrooms
• 3 tablespoon corn, frozen
• 2 tablespoon olives
• 100 g feta cheese
• 1 tablespoon olive oil, easy to fry
• 2 tablespoons extra virgin olive oil
• 2 tablespoon balsamic vinegar
• sugar
• salt and pepper
• some spice mixture, (aglio e peperoncino, garlic chilli), alternatively fresh

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Instructions

1. First, remove the skin from the peppers. It works best with a bunsen burner or if you put the pods under the grill in the oven and turn them occasionally. The skin must be burned black all around. Place the peppers under a damp cloth and when they have cooled down a bit, the skin can be easily peeled off. Skin the tomatoes, either burn them with the Bunsen burner or place the tomatoes in boiling water for about 30 seconds and then peel off the skin. Important: do not mix any ingredients yet! Now free the peppers and tomatoes from the inside so that you only have the pulp and cut it into strips. Cut the mushrooms into 8-12 parts, depending on the size and cut the onion into small cubes.
2. Let a pan get hot and add about 1 tablespoon of simple olive oil. When the oil is hot, fry the mushrooms in it. Once this has got a nice color, turn down the temperature a little, add the onions and sweat until they are translucent, now fry the pepper strips for 2 minutes. Season with 2 pinches of sugar, salt, a little Aglio e Peperoncino and finally deglaze with 2 tablespoons of balsamic vinegar.
3. Swirl everything well again and place in a bowl, add the frozen corn (the frozen corn cools the hot, so it ends the cooking process and thaws at the same time) and let it cool down. Meanwhile, cut the olives into fine rings and dice the sheep`s cheese. Add the olives, sheep`s cheese and tomatoes to the bowl and mix everything carefully. The salad should rest for about 1 hour.
4. Mix again before serving and season to taste.