Paprika salad with feta cheese

Name: Paprika salad with feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 1 large green, yellow and red peppers; 3 Tomatoes; 1 Vegetable Onion; 1 can(s) (425 ml) Vegetable corn; 1/2 Head endive salad; 1-2 TABLESPOONS Olive oil !!! own idea; 1 glass (250 ml) Miracel Whip; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Vinegar; 200 g Sheep's cheese; 7-10 Tbsp Java peppercorn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
1 large green, yellow and red peppers
3 Tomatoes
1 Vegetable Onion
1 can(s) (425 ml) Vegetable corn
1/2 Head endive salad
1-2 TABLESPOONS Olive oil !!! own idea
1 glass (250 ml) Miracel Whip
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Vinegar
200 g Sheep's cheese
7-10 Tbsp Java peppercorn

Directions

1
Hard boil the eggs for about 8 minutes. Then rinse with cold water, peel and cut into eighths. In the meantime clean, wash and cut the peppers into strips. Wash, clean and slice the tomatoes.
2
Peel onion and cut into fine rings. Put the corn on a sieve and drain well. Clean and wash the salad and cut into fine strips. Carefully mix the paprika, tomatoes, onion, corn and ice creams with oil.
3
Season Miracel Whip with salt, pepper and vinegar. Spread over the salad. Cut the feta cheese into cubes and pour over the salad. Sprinkle with coarse pepper.