Spinach salad with grilled vegetables

Name: spinach salad with grilled vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 45 g peeled pistachio nuts bag of 45 g; 5 el traditional olive oil; 50 g Parmigiano Reggiano or other spicy cheese; 1 zucchini; 1 yellow bell pepper; 300 g fresh spinach bag of 300 g; 250 g Mozzarella

Salad of spinach with zucchini, paprika, mozzarella, pistachios and grated cheese.

Ingredients

Directions

Roast the pistachios briefly in a frying pan without oil or butter until they start to smell strongly; make sure they do not discolour. Let it cool down and stamp into a mortar paste in the mortar.
Then season the pasta with the oil, 1 tbsp sea salt and pepper. Stir in the grated cheese.
Cut the zucchini into slices and the sweet pepper in rough strips. Heat a grill pan and brush the zucchini and paprika with the rest of the oil. Grill 3-5 minutes on both sides until a nice stripe pattern is created.
Spread the spinach over deep plates or in a large bowl and put the grilled vegetables on top. Tear the mozzarella into pieces and spread over the salad. Drizzle the pistachio pesto. Tasty with coarsely torn brown bread.