Curry nut cucumbers

Ingredients for 2 servings:

• 2 cucumbers
• 2 bell peppers, 1 red and 1 yellow
• 1 m.-sized onion(s)
• 4 black olives, pitted
• 2 tbsp rapeseed oil
• 2 tsp curry powder
• 2 tsp lemon juice
• Salt
• pepper
• 2 tbsp walnuts, chopped
• 100 g cream cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

GLYX recipe, vegetarian

Peel the cucumbers, halve them lengthwise, and scrape out the seeds. Cut the halves into pieces about 2 cm long. Wash and trim the bell peppers, and cut them into diamond-shaped pieces. Peel and finely dice the onion. Quarter the olives. Heat the oil in a pan and sauté the diced onion until translucent. Fry the bell peppers for about 5 minutes, stirring occasionally. Sprinkle with curry powder and roast briefly. Stir in the cucumber pieces and braise for about 5 minutes. Season with lemon juice, salt, and pepper. Stir in the walnuts and cream cheese. Sprinkle with the olives. As a salad: Season the vegetables with a little more lemon juice or with balsamic bianco.