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Zucchini-feta salad with egg and rucola pesto
 
 
4 ServingsPTM35 min

Zucchini-feta salad with egg and rucola pesto


Salad of zucchini, beef smoke, egg, hazelnuts, egg and baguette.

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Directions

  1. Cut the baguette into 8 slanted slices. Brush these on both sides with the oil.
  2. Heat the grill pan and grill the slices in parts 4 min. (Crostinis). Turn halfway.
  3. Halve the garlic and rub the cutting edges along the crostinis when they are still warm.
  4. Cut the zucchini into slices of ½ cm. Mix in a bowl with the oil, oregano, pepper and possibly salt.
  5. Heat the grill pan again without oil or butter and grill the zucchini in portions in 5 min. Until done. Turn halfway.
  6. Meanwhile, boil the eggs hard in 8 minutes. Let scare, peel and cut into slices.
  7. Put the arugula, oil, hazelnuts, pepper and possibly salt in a high bowl and puree with the hand blender into a pesto.
  8. Place the slices of zucchini, the smoked meat and slices of egg on a plate and spread some rucola pesto over it.
  9. Serve with the crostinis and the rest of the pesto. Yummy! .


Nutrition

575Calories
Sodium34% DV810mg
Fat54% DV35g
Protein60% DV30g
Carbs11% DV34g
Fiber16% DV4g

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