Rope Ladder off the Balcony

Ingredients

• 2 red bell peppers
• 1 cucumber
• 1 red onion
• 8 pickles
• 2 tbsp capers
• 100 g arugula
• 4 slices sturdy bread (for croutons)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 red chili pepper
• salt and pepper to taste

Method

1. Preheat the oven to 180°C. Cut the bread into thick strips 10 cm long and 2 cm wide. Drizzle with 1 tbsp olive oil and bake for 10 minutes until crisp.
2. Grill the peppers until the skin blisters, peel, and cut into wide strips.
3. Use a peeler to slice the cucumber into long ribbons.
4. Slice the red onion into thin rings.
5. Quarter the pickles lengthwise.
6. For the dressing, mix 2 tbsp olive oil, vinegar, lemon juice, mustard, finely chopped chili, salt, and pepper.
7. Place the croutons as a 'balcony' at the top of a large platter.
8. Drape the pepper and cucumber ribbons as vertical 'ropes' hanging down, alternating with pickle strips as ladder rungs.
9. Scatter arugula and onion rings around. Sprinkle capers over the salad.
10. Drizzle everything with the dressing.

Serving notes

• Serve on a rectangular platter for the best ladder effect.
• Arrange the croutons tightly together as a straight edge.