Paprika with Salad Filling

Ingredients

• 2 tbsp almond kernels (peeled)
• 60 g basil
• 1 Garlic clove
• 2 tbsp freshly grated parmesan (or pecorino)
• 60 ml olive oil
• 1 tsp lemon juice
• Salt
• 4 small red bell peppers
• 1 small zucchini
• 150 g cherry tomatoes
• 1 Red Onion
• 150 g Feta
• 60 g black olives (pitted)
• basil (for garnish)

Instructions

1. 1.

   For the pesto, toast the almonds in a dry pan until golden brown. Remove and let cool. Rinse the basil, shake dry, and pick off leaves. Peel the garlic and coarsely crush it with the almonds in a mortar. Add the basil and parmesan and mash. Gradually add 2-3 tbsp cold water and then slowly pour in the oil until a creamy pesto forms. Season with lemon juice and salt.

2. 2.

   Wash the bell peppers, cut them lengthwise in half, and clean. Wash the zucchini, clean it, cut it lengthwise in half, and slice into rounds. Wash the tomatoes and halve them. Peel the onion, halve it, and cut into strips. Crumble the feta. Cut the olives into pieces. Combine the feta, onion, tomatoes, and zucchini with the pepper halves. Drizzle with pesto and serve garnished with basil.