Three types of salad with peppers and cheese

Ingredients for 3 servings:

• 1 large bell pepper(s), red
• 3 small bell peppers, pickled, filled with cream cheese
• 100 g arugula
• 80 g lamb’s lettuce
• 80 g iceberg lettuce
• 100 g grilled cheese
• 100 g feta cheese
• 2 tbsp olive oil
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp herbs de Provence
• 1 pinch of smoked paprika powder
• 1 pinch of salt
• 1 spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

spicy and low carb

Dice the grilled cheese and fry in a pan with 2 tablespoons of olive oil until browned, then remove from the pan and add to a salad bowl. Dice the bell peppers and briefly roast half of them in the pan with the chopped spring onion, then add everything to the bowl with the remaining oil from the pan. Let cool briefly. Wash the lettuces. Cut the feta and iceberg lettuce into pieces and add to the bowl along with the lamb’s lettuce and arugula. Mix the dressing ingredients together in a small jar, pour over the salad, and mix. Divide among plates. Carefully halve the pickled bell peppers and garnish the salad with two halves each. Tip: If you like, add chopped walnuts or olives. The proportions of the lettuce varieties can be varied. I personally like to mix spicy arugula with milder lettuces – romaine lettuce or baby spinach are also suitable for this recipe.