Emmentaler AOP pepper salad

Halve the peppers, deseed and cut into 5mm thin strips. Slice the onions. Heat the oil from the sun-dried tomatoes in a frying pan. Fry the pepper and onions in the oil, season with salt and pepper.

Stir together the vinegar and olive oil, salt and pepper, add the peppers and onions and leave to cool..

Cut the sun-dried tomatoes in strips. Cut the Emmentaler AOP in cubes. Pick the basil leaves from the stalk. Add all the ingredients to the pepper mix and combine well.