chard – peppers – vegetables

Ingredients for 4 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 400 g chard
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 2 tbsp mustard, Dijon
• 5 tbsp olive oil
• some coriander leaves
• Salt
• pepper
• 1 red chili pepper(s), cut into fine strips
• 1 clove(s) garlic, diced
• 3 tbsp soy sauce
• 3 tbsp honey (acacia honey)

Instructions

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

spicy variant

Quarter the peppers lengthwise, remove the seeds, and place skin-side up on a baking sheet. Roast under the broiler on the second rack from the top for 8-10 minutes, until the skin is blistered. Remove from the oven and immediately cover with a damp kitchen towel. Let cool slightly, peel off the skin, and halve the peppers diagonally (or quarter them if necessary). Wash the chard; cut the stems into 2-3cm pieces and the leaves into approximately 5cm-wide strips. Mix the remaining ingredients into a sauce and mix well with the vegetables. Simmer the mixture in a large casserole dish for about 10 minutes. Delicious served warm with basmati rice or cold as a vegetable salad.