Colorful pepper salad with feta cheese and roasted pumpkin seeds

Ingredients for 4 servings:

• 3 large bell peppers, red, yellow and green
• 1 handful of pumpkin seeds
• ½ pack of feta cheese, diced;
• 2 tbsp pumpkin seed oil
• 1 tbsp vinegar (red wine or fruit must vinegar)
• 1 small shallot(s), finely diced
• 1 pinch(s) of salt and pepper
• Dried herbs (salad herb mix)
• 1 tsp mustard (Dijon mustard)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the bell peppers into strips and blanch briefly in boiling salted water. Then rinse with ice-cold water and drain in a colander. Meanwhile, toast the pumpkin seeds in a dry pan and roughly chop with a knife. In a bowl, make a salad dressing with pumpkin seed oil, vinegar, spices, herbs, mustard, and finely diced shallot. Add the toasted and chopped pumpkin seeds and the cooled bell pepper strips, stir, and serve sprinkled with feta cubes.