Courgette salad with Parmesan

Courgette salad with Parmesan

Total: 28 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 227 kcal
, Fat: 19 g
, Carbohydrate: 5 g
, Protein: 7 g

Ingredients

4 person

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

Dressing

1 tsp mustard
2 tbsp herbal vinegar
2 tbsp olive oil
1 tsp liquid honey
1 tsp Dukkah (spice mix)
¼ tsp salt
a little pepper

Courgettes

600 g courgettes, cut into approx. 1 cm slices
1 tbsp olive oil
½ tsp salt

Coleslaw

1 bunch basil, torn into pieces
40 g Parmesan by the piece, shaved into thin strips using a peeler
2 tbsp pine nuts, roasted
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How it's done

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Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Courgettes

Brush the courgette with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the courgettes over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Arrange the courgettes on a platter, let them cool slightly, drizzle with the dressing.

Coleslaw

Arrange the basil and Parmesan on the courgettes, then sprinkle with the pine nuts.

Good to know
Tip: Courgettes can also be fried in a grill pan.
Serve with: Grilled slices of bread or pita bread

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