Salad with roasted zucchini, katiki cheese and Kale mix
Kale is a variety of wild cabbage with high nutritional value.
-
4 People
-
10 minutes
INGREDIENTS
Ingredients for a large salad / people
- 1 bag of Kale mix salad "From the Vezyroglou Farm"
- 2 spring onions
- 12 cherry tomatoes
- Fresh mint
For zucchini
- 4 zucchini cut into thick slices
- 1 tbsp. olive oil
- Salt and pepper
For the sauce
- 3 tbsp. red wine vinegar
- 12 tbsp. olive oil
- 1 tbsp. tahini
- 1 tbsp. honey
- 1 clove garlic
For serving
- 4 slices of bread
- 4 tbsp. katiki cheese
METHOD
- Wash and dry the salad and spices well. Finely chop the onions and stir.
- Prepare the sauce. Put all the ingredients in the multi and beat until you have a nice firm sauce.
- Prepare the zucchini. Heat a pan well. Brush it with a little oil and put the zucchini to cook. When they are cooked on one side, turn them to be cooked on the other. Add salt and pepper and bring to room temperature.
- Toast the slices of bread in the same pan.
- We prepare the salad. Add the kale mix leaves, onions and herbs, add two - three tablespoons of the sauce, and stir.
- Distribute the zucchini on the plates. Put the green salad next to it. Add the toast, the katiki cheese and serve.
