Remove the seeds from the peppers.
Finish baking both halves of the bell pepper in the deep fat. For the leaf salad, blanch bean pods briefly and then rinse with cold water. Peel grapefruit and cut off a portion.
Place the bamboo shoots in a bowl along with the beans and grapefruit segments and mix together. As a dressing, olive oil, honey, apple cider vinegar, grapefruit juice, fine kitchen herbs, salt and pepper are dressed and poured over the leaf lettuce.
Finally, the leaf salad is filled into the larger half of the peppers and the small part is used as a lid.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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