Mediterranean salad

Ingredients for 12 servings:

• 500 g carrot(s)
• 500 g red pointed peppers
• ½ piece(s) honeydew melon(s)
• 1 clove(s) garlic
• 1 tbsp honey
• 1 jar olives, black with stone
• some chili, strips without seeds
• 2 tbsp lemon juice
• some lemon peel
• pinch(s) of salt
• Pinch(s) of black pepper, freshly ground
• 50 ml olive oil
• e.g. basil
• n. B. Thyme

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with grilled dishes or as a starter

Wash and peel the carrots, and grate them into fine strips. Wash and halve the bell peppers, remove the cores, and slice them crosswise into 3 mm-thick strips (using a kitchen slicer, mandolin, or similar). Peel the honeydew melon and finely dice it. Finely chop the garlic, season with a pinch of salt, and mash it into a paste on a chopping board using the flat side of a knife. Drain the olives and let them drain well in a colander. Cut a few very fine strips from the chili pepper. Grate the lemon zest, halve the lemon, and squeeze out the juice. Place the carrots, peppers, olives, and melon in a bowl and mix gently (you can of course use other ingredients, for example, I’ve used pear or apple instead of melon, or zucchini and oranges – just experiment and see what tastes best). For the marinade: Place the olive oil, garlic paste, honey, chili strips, lemon juice, and the picked thyme leaves in a shaker or similar container, season with salt and freshly ground pepper, shake well, season to taste, and spread over the salad. Just before serving, add the finely chopped basil. Season again and adjust the seasoning if necessary. Finally, sprinkle the grated lemon zest over the salad.