Fruity pepper salad

Ingredients for 1 servings:

• 2 pointed peppers
• 1 m.-sized apple
• 1 tbsp apple cider vinegar
• Herb salt and pepper, from the mill
• some chili, from the mill
• 60 g feta cheese
• 3 sprigs of parsley, flat
• 1 tbsp extra virgin olive oil
• 1 tbsp pumpkin seeds

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the peppers, remove the stems, seeds, and light-colored inner walls. Dice and place in a bowl. Wash the apple, remove the blossom end, stem, and core, and cut into cubes. Add to the peppers in the bowl. Add the vinegar and immediately mix thoroughly to prevent the apple from browning. Wash the parsley, pat it dry, and chop it, leaving the stems (you can still use them for vegetable stock), into not-too-fine pieces and add to the bowl. Add the freshly ground herb salt, pepper, and chili powder, and mix to combine. The amount depends on your taste. Drain the feta cheese and cut it into 1-1.5 cm cubes. Fold it into the salad. Scatter the pumpkin seeds over the top and finally drizzle with the olive oil. If you don’t like it spicy, simply leave out the chili, although I think it’s a great addition.