Pepper salad with coriander

Ingredients for 4 servings:

• 2 bell peppers, green
• 1 bell pepper(s), yellow
• 3 large tomatoes
• 1 garlic clove(s)
• 1 tbsp sherry vinegar
• 5 tbsp olive oil
• Sea salt and pepper
• ½ bunch coriander leaves for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Trim, halve, deseed, and wash the peppers. Place cut-side down on a baking sheet and roast in the oven until the skin turns black. Remove the peppers from the oven, let them cool, peel, and cut into pieces. Make a cross-shaped incision at the stem end of the tomatoes, briefly blanch them in boiling water, and refresh. Then peel the tomatoes, remove the seeds and stem ends, and cut the flesh into 2 cm pieces. Peel and crush the garlic cloves. Place the tomatoes and peppers in a bowl. Mix together a dressing from the garlic, vinegar, oil, salt, and pepper and pour it over the salad. Let it stand for 10 minutes. Garnish with coriander leaves and serve. Approx. 103 kcal per serving.