Vegetable Salad with Parmesan

For the vegetable salad with Parmesan, wash and quarter peppers, cut away seeds, stalk and sides and cut into tender strips.

Wash fennel, remove stalk and cut into narrow slices.

Wash leek and cut into very narrow rings.

Wash dill, shake dry and cut away coarse stems. Chop finely.

Mix pepper, vinegar, salt and the two types of oil to make a marinade.

Mix the dill, vegetables and the dressing and leave to infuse for at least 10.

Grate the Parmesan and spread on the salad – serve the vegetable salad with Parmesan as an appetizer!

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