Table of contents:
Video: Warm zucchini salad with goat cheese and honey
This zucchini salad is warm, fresh and wonderfully aromatic - and thus the perfect mix of fresh and filling bliss.
ingredients for 4 persons
- 4 medium-sized zucchini
- 250 g brown mushrooms
- 6 tablespoons of olive oil
- salt and pepper
- 4 tablespoons of dark balsamic vinegar
- 50 g hazelnuts
- 4 goat cheese thalers
- 4 tsp honey
- fresh thyme
…And so it goes
1. Preheat the oven to 180 ° C (top / bottom heat).
2. Wash zucchini and slices about 0.5–1 cm thick
to cut. Clean the mushrooms and cut them into slices as well.
3. Put the vegetables in a bowl, add 4 tablespoons of olive oil
and fold in carefully. The vegetables on a parchment paper
Place a baking sheet and season with salt and pepper. in the
Roast the oven for about 15-20 minutes.
4. Put the cooked vegetables in a bowl with
Drizzle the balsamic vinegar and set aside.
5. Roughly chop the hazelnuts and put them in a non-stick pan
Roast oil. Let the nuts cool on a plate.
6. The goat cheese thalers in the hot pan briefly on both sides
fry until they slowly take on color and become soft.
7. Spread the zucchini salad on 4 plates, each with a warm one
Put goat cheese plate on top.
8. Immediately mix the salad with the remaining olive oil and honey
Drizzle and sprinkle with nuts and fresh thyme
Many more seasonal wellness recipes …
… Can be found in the cookbook “Meine kleine Küche am See” (152 pages, 22 euros) by Birgit Fazis, published by Thorbecke. In wonderfully simple recipes, the author shows that good, exceptional food can be prepared quickly and easily. The focus is on her small kitchen by the lake, where she lives, cooks and celebrates with her husband and three daughters. With recipes like strawberry lemonade in spring to lavender milk rice with speculoos crumbs in winter.
“My little kitchen on the lake” by Birgit Fazis was published in 2018 by Jan Thorbecke Verlag Ostfildern. You can order the book (152 pages / 22 euros) directly here.
Photo: Jan Thorbecke Verlag, Ostfildern
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