Vegetable Salad in Parmesan Cups

Ingredients

• 150 g freshly grated Parmesan
• 1 yellow bell pepper
• 1 Spring onion
• 100 g pitted green olives
• 50 g sun‑dried tomatoes (in oil)
• 1 tomato
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• white pepper (freshly ground)
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 160 °C with fan and top heat. Grate the parmesan finely. Line a baking tray with parchment, draw four circles 12–15 cm in diameter and sprinkle with parmesan. Bake for 7–10 minutes until golden. Press the finished parmesan cups into the hollow of a small ladle and let cool.

2. 2.

   Clean and slice the bell pepper into thin strips and the spring onion into rings. Chop the olives and sun‑dried tomatoes finely. Boil the tomato, shock in ice water, peel, quarter, seed and dice the flesh.

3. 3.

   Peel the garlic clove, press through a garlic press and mix with olive oil. Combine all salad ingredients, season with salt, white pepper and a splash of balsamic vinegar. Fill the parmesan cups with the mixture and serve immediately.