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Spinach salad with grilled vegetables
Salad of spinach with zucchini, paprika, mozzarella, pistachios and grated cheese.
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Ingredients
Directions
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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.
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Then season the pasta with the oil, 1 tbsp sea salt and pepper. Stir in the grated cheese.
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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.
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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.
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Nutrition
375Calories
Sodium9% DV225mg
Fat49% DV32g
Protein34% DV17g
Carbs18% DV55g
Fiber8% DV2g
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