Mediterranean salad

Ingredients for 4 servings:

• 2 bell peppers, red
• 400 g mushrooms, e.g. mushrooms, chanterelles or porcini mushrooms
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar, lighter
• 1 tsp mustard, hot
• 1 tsp honey
• some salt and pepper, black, from the mill
• 1 tbsp sugar
• 3 tbsp pine nuts
• 400 g cheese (burrata) or buffalo mozzarella
• some basil

Instructions

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

vegetarian

Preheat the oven to grill. Grill the peppers until the skin turns black and blisters. Remove, cover with a damp tea towel, and let cool. Then deseed, skin, and finely chop. Clean the mushrooms, halving or slice them if necessary. Heat 2 tablespoons of oil in a pan and sauté the mushrooms. Mix the balsamic vinegar, remaining oil, mustard, and honey together with the mushrooms and peppers, and season with salt and pepper. Gently warm the pine nuts in a small pan, sprinkle with sugar, and let them caramelize. Remove from the heat, place on a countertop, let cool slightly, and then roughly chop. Arrange the salad on plates. Portion out the burrata and place a piece in the center of each salad. Sprinkle with pine nuts, garnish with basil, and serve with freshly toasted ciabatta. Approx. 225 kcal per serving.