Grilled courgette salad

Grilled courgette salad

Total: 34 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 211 kcal
, Fat: 42 g
, Carbohydrate: 39 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Charcoal/gas/electric grill

400 g courgettes, cut lengthwise into slices approx. 5 mm thick
1 tbsp olive oil
½ tsp salt

Salad

300 g tomatoes, in slices
4 sprig Thai basil, leaves torn off
2 tbsp Fine Food Nocciola Piemonte IGP, coarsely chopped

Dressing

2 tbsp lemon juice
1 tbsp miso paste
3 tbsp olive oil
1 tbsp water
a little pepper
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How it's done

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Charcoal/gas/electric grill

Place the courgettes in a bowl, add the oil, season with salt. With the lid up, grill the courgettes over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side.

Salad

Arrange the tomatoes and courgette slices on a platter. Garnish with the basil and nuts.

Dressing

Add the lemon juice and all the other ingredients up to the same bowl, mix, drizzle over the salad.

Good to know
Tip: Use yellow courgettes instead of green ones.
Tip: Use yellow tomatoes instead of red ones.

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