Colorful pointed pepper salad

Ingredients for 1 servings:

• 1 yellow pointed pepper (approx. 150 g)
• 1 pointed red pepper (approx. 150 g)
• 1 small nectarine(s) (75 g)
• 30 g watercress
• ½ tsp Dijon mustard
• 1 pinch(s) of sugar
• n. B. Salt
• 3 tsp apple cider vinegar
• 4 tbsp water
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash the pointed peppers and nectarine. Remove the stems, white diaphragms, and seeds from the pointed peppers. Cut both peppers into small cubes (approx. 1.5 cm). Deseed the nectarine, cut it into wedges, and then into small cubes (approx. 1.5 cm). Wash the watercress and spin it dry in a salad spinner. Depending on its size, chop the watercress slightly. Combine the dressing ingredients, except for the olive oil, in a bowl and whisk thoroughly. Then add the pointed peppers and nectarine, mix, and let stand for 10 minutes. Stir once. Only now mix in the watercress and olive oil and serve immediately. Tips: Let the dressing marinate with the salad ingredients for a while without oil. This makes the salad particularly flavorful. Use a vegetable chopper to chop vegetables and fruit.