Spring is here. And since I'd rather spend my lunch break outside than at my desk, I made a light paprika salad to take away.

Paprika salad with olives, parsley and feta

Spring is here. And since I'd rather spend my lunch break outside than at my desk, yesterday I had a light paprika salad to take away. Because after the cold season, you want nothing more than enjoy every ray of sunshine - and with delicious food also do something for the bikini figure, right?

The recipe I have from the cookbook low carb on the way. - 40 recipes for travel and take away *.Place with the main side up on a baking tray lined with baking paper. Grill in the oven for about 7 minutes until the skin darkens and blisters. Then let the peppers cool briefly and peel off the skin. (In the original recipe, the pods are immediately put out of the oven in a freezer bag, this is closed.) After 15 minutes, the skin can be easily removed.With the knife and without freezer bags, the hides in my opinion, but also works very well.)

  • Cut the peppers into small pieces, slicing the olives. Put both with the parsley, chili and salt in a bowl and mix. Stir in the lemon juice and olive oil.
  • Arrange the salad with the diced feta cheese on a plate.

    • Taste spring! Enjoy!

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