Cheese and pepper salad with smoked pork loin

Ingredients for 3 servings:

• 1 bell pepper(s), red
• 1 small can of corn kernels
• 50 g arugula
• 100 g hard cheese
• 100 g pork loin(s), smoked
• 150 g Greek yogurt
• 1 tbsp, heaped mustard, medium hot
• 1 tsp, heaped sambal oelek
• 2 tbsp herbs of your choice, frozen
• e.g. salt and pepper
• 1 garlic clove(s), diced
• 6 mushrooms, if desired
• 1 tbsp milk
• 1 tsp maple syrup

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

For the dressing, combine the yogurt with the mustard, sambal oelek, herbs, milk, maple syrup, and diced garlic in a small bowl. Season with salt and pepper and chill. Sort the arugula, wash, and spin dry. Then place it in a bowl. Remove the membranes and seeds from the bell peppers, dice them, and add them. Rinse the corn, drain well, and add it. Trim the mushrooms, slice them, and add them. Dice the pork loin and cheese, and add them to the other ingredients. Stir in the dressing and let the salad sit for 15 minutes.