Honey Paprika with Mint
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 bell pepper (s), yellow
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- salt
- Black pepper from the mill
- 1 tablespoon honey, (acacia honey)
- 2 tablespoon oil, (grape seed oil)
- 2 tablespoon olive oil
- 3 sprigs mint
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius.
- Wash the peppers and divide them into individual chambers. Cut away the core casing. Place the pods on a baking sheet lined with baking paper.
- Put in the oven and bake for about 20 minutes, until the skin blisters and begins to turn black. Take it out and immediately place a cold, wet towel over it.
- Let it cool and then remove the skin.
- Cut the bell pepper into pieces.
- Mix the vinegar, lemon juice, salt, pepper and honey into a vinaigrette. When the honey has dissolved, stir in the oils. Marinate the peppers with the vinaigrette.
- This can be done the day before. Then chill the pepper salad. The salad should steep for at least 2 hours.
- Before serving, wash, dry and pluck the mint leaves and mix with the salad.
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