Marinated Peppers

Ingredients

• Bell peppers (different colors) 500 g
• Mustard paste 1 tbsp
• Salt 1 ½ tsp
• Basil leaves chopped 2 tbsp
• Cucumber, sliced thin 1 cup
• Pine nuts (Chilgoza) to garnish

Preparation

• Roast peppers over and open flame. Dip in cool water, strain and peel.

• Remove stalk and center and slice the peppers.

• Mix in the rest of the ingredients except the nuts and refrigerate covered for 4-6 hours.

• Serve garnished with the pine nuts.