Pepper salad with lemon and honey dressing

Ingredients for 2 servings:

• 3 bell peppers, red, yellow, green
• 3 large tomatoes
• 2 onions, red
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp honey
• 4 tbsp olive oil
• ½ bunch parsley, flat
• Salt and pepper, black
• Tabasco

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

perfect antipasti salad and delicious side dish for fish and meat

Halve and trim the peppers, then place them skin-side up on a baking sheet. Roast under a preheated grill until the skin turns black. Then place the hot peppers in a bowl and cover with cling film. After about 10 minutes, peel the pepper halves and cut into large pieces. Score the tomatoes crosswise, pour boiling water over them, and refresh in cold water after about 20 seconds. Then peel, quarter, and deseed them. Finely slice the onion and roughly chop the parsley. Place all ingredients in a bowl. For the dressing, combine the lemon juice, oil, and honey, and season with salt, pepper, and a little Tabasco. Pour the dressing over the vegetables, mix gently, and let it stand for at least 30 minutes.