Colorful pepper salad with citrus fruits

Ingredients for 3 servings:

• 3 bell peppers, red, yellow and green
• 2 oranges
• 1 grapefruit(s)
• 2 carrots
• 4 spring onions
• 1 lime(s), the juice
• 60 g cashew nuts
• 1 tbsp vinegar (raspberry vinegar)
• 2 tsp powdered sugar
• 1 tbsp olive oil
• 1 bunch lemon balm
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

fresh and light

Peel the oranges and grapefruit, removing all the white parts and filleting them, reserving any juice. Peel the carrots and slice them thinly. Wash the bell peppers, remove the seeds, and cut them into bite-sized pieces. Trim the spring onions and slice them into rings. Lightly caramelize the powdered sugar in a pan, then add the olive oil, the vegetables, and the nuts and fry briefly. Add the fruit juice and sauté gently for about 5 minutes; the vegetables should still have some bite. Let cool. Add the vegetables to the bowl with the fruit and toss to combine. Season with vinegar, salt, pepper, and oil, if desired. Sprinkle with the chopped lemon balm.