Salad of Sorriso pointed peppers, couscous, spinach, blue cheese, walnuts and pomegranate.

Clean the Sorriso pointed peppers by removing the seeds and cut each Sorriso pointed pepper into 4 long pieces

Pour the white wine vinegar, honey and water into a saucepan and heat over high heat until it boils. After this, add the Sorriso pointed peppers and cook for 10 minutes. Add the sweet and sour mass and Sorriso pointed peppers in a weck jar. Close the preserving jar and leave the mixture to cool.

Boil the couscous in a pan with 300 ml of water and a vegetable stock cube. When it comes to the boil, stir the couscous and let it boil on a high heat for 10 minutes. Then turn off the heat and leave the lid on the pan. After 20 minutes, the couscous will have steamed dry. Add a dash of olive oil

Cut the pomegranate into 4 pieces and tap with the back of a spoon to extract the pomegranate seeds

Crumble the blue cheese

Mix the olive oil, mustard and honey together. This is the dressing

When the couscous is completely cooled, mix it together with the fresh spinach. Divide between 4 salad plates, also dividing the blue cheese, pomegranate seeds and walnuts over the salad

Drain the Sorriso pointed peppers on kitchen paper and divide over the salad

Finally, pour some dressing over the salad. Add some salt and pepper to taste

Leave this overnight so that the sweet and sour soaks well into the Sorriso pointed peppers