Summary

Ingredients

• 2 red pepper (s)
• 2 bell peppers, yellow
• 400 g Swiss chard
• 2 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoon mustard, Dijon
• 5 tablespoon olive oil
• some coriander green
• salt
• pepper
• 1 chilli pepper (s), red, cut into fine strips
• 1 clove garlic, diced
• 3 tablespoon soy sauce
• 3 tablespoon honey, (acacia honey)

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Instructions

1. Quarter the peppers lengthways, remove the seeds, place the skin side up on a baking sheet and roast under the grill on the 2nd rack from the top for 8-10 minutes until the skin forms black bubbles. Take out of the oven, cover immediately with a damp kitchen towel. Let it cool down a little, peel off the skin and cut the pepper pieces in half diagonally (or quarter them if necessary).
2. Wash chard; Cut the stalks into 2-3cm pieces and the leaves into approx. 5cm wide strips.
3. Mix the remaining ingredients into a sauce and mix well with the vegetables. Let the mixture simmer in a large Dutch oven for about 10 minutes.
4. Tastes warm with basmati rice or cold as a vegetable salad.