Ingredients:

- 1 small baby courgette
- ½ red pepper
- ½ yellow pepper
- small onion
- lettuce, leaf type
- oil
- 1 tbsp. capers
- handful chokeberries
- 4 slices grilled bacon
- Tarsmak dill sauce
- roughly ground black pepper to season
- dressing: 4 tbsp. olive oil, ½ lemon (juice only), 1 tsp French mustard

Preparation:
Cut the courgette and the peppers into medium-size pieces and the onion into feathers. Fry all the ingredients in some oil and leave to cool. Top the torn lettuce leaves with the fried vegetables, bacon, capers and chokeberries, then scatter with the Tarsmak dill sauce. Garnish with the dill sprigs and lemon wedges and drizzle with freshly ground black pepper.

Enjoy your meal!