Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 green pepper (s)
• 300 g zucchini
• 200 g suar snap peas
• salt and pepper
• Herb
• 1 bunch spring onion (s)
• 6 tablespoon olive oil
• 100 g walnuts
• 200 g sheep cheese
• 1 bunch oregano
• 3 tablespoon vinegar (white wine vinegar)

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Instructions

1. Clean and wash the peppers, zucchini and snow peas. Cut the peppers into strips and the zucchini into slices. Blanch the snow peas in boiling salted water for about 2 minutes, drain and rinse in cold water. Clean and wash the spring onions and cut across into slightly thicker slices.
2. Heat 2 tablespoons of oil in a pan and sauté the pepper strips. Then add the snow peas, zucchini slices and spring onions and sauté briefly, remove and allow to cool a little.
3. Roughly chop the walnuts and roughly crumble the sheep`s cheese.
4. Wash the oregano, shake dry and chop except for a few stalks for garnish.
5. Beat the remaining oil with the vinegar and season with salt and pepper. Mix the dressing with the vegetables, walnuts and oregano and spread the sheep`s cheese on top.
6. Garnish with the oregano stalks.
7. Fresh baguette, crostinis or a strong black bread and a nice sip of white wine go well with this. A bit of Parma ham or Serrano ham is also delicious here.
8. Tip:
9. If you like it fresh, you can add some lemon juice to the dressing. The vegetables can of course be exchanged.