4 large fresh spinach leaves
2 medium red bell peppers
1 medium medium yellow onion, chopped
3 medium red bell peppers, chopped
1 medium yellow onion, chopped
1 medium zucchini, chopped
1 medium zucchini, chopped
1 medium raspberry seed
1 medium star anise
4 tablespoons olive oil
1/2 cup minced shallots
Place the spinach in a small bowl. Cut the red and yellow bell peppers in half. Remove stems and seeds, and cut to length.
Place the bell peppers in a large bowl. Stir in the spinach, green pepper, onion, red and yellow bell peppers, and zucchini. Season with salt and pepper. Transfer to a large bowl, and toss to coat.
Heat the olive oil in a large skillet over high heat. Fry the shallots, and place into the skillet. Fry until crisp and lightly golden. Transfer to a small container, and store in airtight containers.