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🥗 Colorful salad with tomatoes, strawberries, and two creamy dips

467 kcal · 30 min · 4 servings

Ingredients

• 3 orange bell peppers
• 200 g feta (45 % fat in dry matter)
• 2 garlic cloves
• 2 shallots
• 4 tbsp milk (3.5 % fat)
• salt
• pepper
• 4 tbsp olive oil
• 4 tbsp lemon juice
• 500 g watermelon (or net melon)
• 250 g strawberries
• 250 g cherry tomatoes
• 10 g arugula (1 handful)
• 1 tsp liquid honey
• 4 tbsp grape seed oil
• 30 g pomegranate seeds (2 tbsp)

Instructions

1. 1. Wash the peppers, remove the stem and seeds. Cut them in half and place them on a baking tray with the cut side facing up.
2. 2. Turn on the oven's grill function and preheat it. Bake the peppers for about 10 minutes until the skin is completely black and charred.
3. 3. Remove the tray from the oven and let the peppers cool down for about 5 minutes.
4. 4. Peel off the black skin from the peppers. Cut the soft flesh into small pieces.
5. 5. Crumble the feta cheese into a bowl.
6. 6. Peel the garlic and shallots. Chop them finely.
7. 7. Take half of the chopped shallots and garlic. Puree them together with the feta and milk in a blender or with an immersion blender until a smooth, creamy mixture forms.
8. 8. Season the feta dip with salt and pepper to taste.
9. 9. Put the remaining shallots and garlic together with the pepper pieces into the blender.
10. 10. Puree the mixture finely. Add the olive oil gradually while doing so.
11. 11. Season the pepper dip with salt, pepper, and one teaspoon of lemon juice.
12. 12. Fill both dips into small bowls and set them aside.
13. 13. Peel the melon. Remove the seeds if necessary. Cut the flesh into bite-sized cubes.
14. 14. Wash the strawberries. Remove the green leaves. Cut the berries in half or into quarters.
15. 15. Wash the tomatoes. Cut them in half.
16. 16. Wash the arugula. Spin it dry. Tear the leaves into smaller pieces.
17. 17. Put the melon, strawberries, tomatoes, and arugula into a large bowl. Mix all ingredients well.
18. 18. Whisk the remaining lemon juice, salt, pepper, honey, and grape seed oil in a small bowl to make a dressing.
19. 19. Pour the dressing over the salad. Mix everything well so that all ingredients are evenly coated.
20. 20. Arrange the salad on a large platter or in a serving bowl.
21. 21. Sprinkle the pomegranate seeds over the salad.
22. 22. Serve the salad together with the two dips.

Nutrition per serving

• kcal: 467
• Protein: 12 g · Fett/Fat: 34 g · Carbs: 28 g