Pepper and nectarine salad

Ingredients for 4 servings:

• 6 bell peppers, red (or mixed red and yellow)
• 5 nectarines
• 1 lemon(s), juice
• 5 tbsp olive oil
• some salt and pepper
• 12 sprigs of mint (to taste)
• 2 tbsp pine nuts

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

fruity summer salad

Wash the peppers, quarter them, and remove the stems, seeds, and white membranes. Place skin-side up on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for about 30 minutes, until the skin blisters. Remove from the oven and let cool slightly, covered with a damp cloth. Then peel off the skin and cut the peppers into bite-sized strips. Mix the lemon juice and olive oil, season with salt and pepper. Pour the dressing over the pepper strips, cover, and let marinate for a few hours. Wash the nectarines, halve them, and remove the stones. Cut the flesh into wedges, mix with the paprika and dressing. Let marinate for another half to one hour. Meanwhile, toast the pine nuts in a dry pan until golden brown. Rinse the mint, shake it dry, strip the leaves from the stems, and mix them finely with the salad. Sprinkle with the pine nuts and serve.