Sautéed pepper salad vegan

Preparation – 10 minutes

Wash the red, yellow and green peppers. Cut the peppers in half and discard the seeds. Slice into long strips. Peel the white and red onions and slice into half moons.

Peel the 2 cloves of garlic and chop them as finely as possible. You can use a garlic press if that's more convenient.

Add 1 teaspoon chilli flakes along with 2 teaspoons black peppercorns, 1 teaspoon salt and 2 teaspoons dried oregano to the mortar. Grind the herbs to a fine powder.

Finishing the sautéed pepper salad – 15 minutes

Heat a dash of olive oil in a deep frying pan, then add the sliced peppers. Fry over low to medium heat, you don't need to toast the peppers. After a few minutes, add the onions.

Add the spice mixture to the pan and stir well. Stir the peppers occasionally for around 15 minutes, or until the onion has caramelised and the peppers are tender.

Add a dash of red wine vinegar and the finely chopped garlic. Cook this for another 2 - 3 minutes, then turn off the heat. Taste and season with more salt, if necessary. Enjoy your meal!