Summary

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

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Instructions

1. Pre-heat the oven to 220 degrees Celsius.
2. 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.
3. 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.
4. Let it cool and then remove the skin.
5. Cut the bell pepper into pieces.
6. 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.
7. This can be done the day before. Then chill the pepper salad. The salad should steep for at least 2 hours.
8. Before serving, wash, dry and pluck the mint leaves and mix with the salad.