Pepper and chicory salad

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 chicory
• 2 small apples, sweet
• 200 g yogurt
• 1 tbsp cream
• 5 tbsp orange juice
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• 1 pinch of chili powder
• Salt
• some organic lemon peel, finely grated
• 1 tbsp peanut oil
• 1 tbsp pine nuts, roasted in oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the peppers, peel them thinly (a vegetable peeler works well), remove the seeds and cores, and cut the pepper quarters into strips. Trim and finely chop the chicory. Peel and quarter the apples, remove the cores, and slice the apple quarters. For the dressing, whisk together the yogurt, cream, orange juice, vinegar, sugar, chili, salt, and 2 pinches of lemon zest. Pour the dressing over the prepared salad ingredients and sprinkle with the oil-toasted pine nuts.