Paprika Mushroom Salad

Ingredients

• 2 yellow bell peppers
• 125 g Sugar snap peas
• 1 Spring onion
• 100 g brown button mushrooms
• 1 tbsp white sesame seeds
• 2 tbsp pine nuts
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 0.5 tsp Salt
• 0.5 tsp Sugar
• 1 pinch white pepper
• 1 pinch medium-hot mustard
• 3 tbsp olive oil

Instructions

1. 1.

   Roast the pine nuts in a non-stick pan without fat, stirring until golden brown, then remove and let cool.

2. 2.

   Wash the bell peppers, dry them, halve them, cut off stems and seeds, and slice into thin strips. Wash the sugar snap peas, blanch for 1 minute in boiling salted water, remove, shock in cold water, drain, and cut diagonally in halves. Wash the spring onion, trim it, and cut into rings with green parts included. Pat the mushrooms dry with a kitchen towel and slice them. Arrange the pepper strips with the sugar snap peas, mushroom slices, and spring onions on four plates. Whisk vinegar, lemon juice, salt, sugar, pepper, mustard, and olive oil to make a dressing and drizzle over the salad. Sprinkle the salad with pine nuts and sesame seeds.