Filter
Reset
Sort ByRelevance
Heather Feather
Zucchini celeriac salad
Salad of fried zucchini and roasted celeriac with mint, Parmesan cheese and hazelnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the celeriac and cut into 1/2 cm slices. Cut the slices into strips and place them in the large oven dish.
-
Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 35 minutes.
-
Meanwhile, put the hazelnuts in the small oven dish and bake golden brown next to the celeriac in about 8 minutes. Remove from the oven and allow to cool.
-
Cut the zucchini lengthwise into 4 parts. Remove the seeds with a sharp knife and cut the flesh into slants of 1 cm wide.
-
Heat the oil in a wok. Stir fry the zucchini for 4 minutes on a high heat. After 2 minutes, press the garlic above it.
-
Season with salt and pepper. Scoop into a bowl and allow to cool.
-
Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp and lemon juice to the salad.
-
Tear the leaves of the fresh mint into pieces and mix through the salad. Sprinkle with hazelnuts and shaved Parmesan cheese.
Blogs that might be interesting
-
5 minSide dishchickpeas in pot, Bio Today tahini white in pot, zhug spice mix, water, lemon, fresh coriander, bunch onion,fresh hummus with zhug
-
35 minSide dishclove of garlic, mild paprika, ground cumin, olive oil, thick winter root,roasted carrot from the oven
-
75 minSide dishcoriander seed, fennel seed, salt, dried oregano, garlic, sprig of rosemary, traditional olive oil, fresh pumpkin,spicy roasted pumpkin
-
10 minSide dishtuna on oil, anchovy fillets, olive oil, lemon juice, (cayenne) pepper, lettuce, fricandeau, capers, basil,fricandeau with tuna in lettuce leaf
Nutrition
360Calories
Sodium12% DV284mg
Fat45% DV29g
Protein20% DV10g
Carbs4% DV11g
Fiber20% DV5g
Loved it