Mediterranean lukewarm olive salad

Ingredients for 4 servings:

• 4 bell peppers, red
• 4 bell peppers, yellow
• 100 g mushrooms, fresh
• 1 small onion(s), red
• 50 g arugula, roughly chopped
• 1 baguette(s), oven-fresh
• 3 peppers, fresh
• 1 can of artichoke hearts (150 g)
• 1 jar olives (150 g)
• 1 can/n beans (cannelli – small white beans)
• 50 ml balsamic vinegar
• 4 tbsp oil (lemon oil)
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the bell peppers, halve, deseed, and cut into 4 cm long, thin strips. Peel, halve, eighth, and shred the onion. Clean and quarter the mushrooms. Wash and deseed the chili peppers and cut them into 2 cm wide rings using a serrated knife. Drain and quarter the artichoke hearts, as well as the cannelli beans and olives. Heat lemon oil in a pan, sauté the mushrooms, bell peppers, and onions, deglaze with balsamic vinegar, simmer briefly, and remove from the heat. Add the beans, artichokes, olives, chili peppers, and arugula, season with salt and pepper, mix gently, and serve immediately with oven-fresh baguette.