Grate 100 g of feta cheese into a fine powdery mixture. Baked peppers bring a better taste to the salad - but peel off the skin, it can be grilled slightly black. Cut the vegetables into small cubes, cut the spring onions or shallots into rings and mix lightly in a shallow bowl. Pour white wine vinegar, olive oil and salt over it. Pile in 3 - 4 portions on small dessert plates (like a rice hill) and sprinkle the finely grated feta cheese over them. Garnish with parsley if necessary.
Tip: Be sure to rub the cheese over the prepared salad on the plate first so that the fine flakes do not clump together - they only add the final touch and taste!
With DHW per serving 3 p.
Well worth trying. Best when the peppers are on sale.