Pepper – raspberry – salad

Ingredients for 4 servings:

• 4 red bell peppers
• 6 tbsp oil
• 1 bunch arugula
• 150 g raspberries
• 2 tbsp balsamic vinegar
• salt and pepper
• 400 g ham, raw

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Halve the peppers, remove the seeds, and place skin-side up on a baking sheet. Brush with 2 tablespoons of oil and roast under the broiler until the skin blisters and turns black. Remove from the oven, let cool, peel off the skin, and dice the flesh. Wash the arugula and trim the stems. Mix the balsamic vinegar with 4 tablespoons of oil and a little salt and pepper. Gently toss the peppers, arugula, and raspberries together and drizzle with the vinaigrette. Cut the ham into strips and serve with the salad.