Pepper and melon salad

Ingredients for 4 servings:

• 4 bell peppers, mixed
• 1 honeydew melon(s)
• 1 tbsp vegetable broth, instant
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp sambal oelek
• salt and pepper
• a few stalks of coriander
• 2 spring onions
• 2 tbsp Parmesan, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Quarter the peppers and place cut-side down on an oiled baking sheet. Bake for about 30-40 minutes at 200°C, until the skin turns dark and blisters. Allow to cool. Peel the melon and cut into wedges. Mix vegetable stock, lemon juice, olive oil, honey, sambal oelek, salt, and spices to make a salad dressing. Alternate the pepper quarters and melon wedges on a platter and drizzle with the dressing. Slice the white part of the spring onions into thin rings and garnish the salad. Cut the green part diagonally into thin strips and arrange them on top. Finally, sprinkle about 2 tablespoons of shaved Parmesan cheese over the salad. Serve with flatbread, baguette, or ciabatta.