Bell Pepper Salad with Seed Oil Pesto

For the salad: blanch and peel the peppers and tomatoes. Cut tomatoes into eighths, remove seeds and pat dry on kitchen paper. Remove the seeds from the peppers, cut into 4cm strips and then into cubes. Cut the melanzani into 2mm thick slices, heat the olive oil in a pan, fry the slices in it on both sides. Then fry the tomato pieces as well. Marinate fried vegetables in a bowl with balsamic vinegar, sugar, salt, pepper and thyme.

For the seed oil pesto: toast the pine and hazelnut seeds together with the chopped pumpkin seeds in a pan without fat and let cool. Grind with the basil and parsley leaves in a mortar or electric grinder. Now stir in the pumpkin seed oil and olive oil. Finally, season with salt to taste. Arrange bell pepper salad on plates and top with mozzarella balls. Drizzle the pesto over the salad as desired.

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