Zucchini-feta salad with egg and rucola pesto

Name: zucchini-feta salad with egg and rucola pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 multigrain bake bread; 8 el extra virgin olive oil; 1 garlic; 2 zucchini; 2 tl dried oregano; 4 medium sized egg; 80 g arugula; 50 g unroasted hazelnuts bag of 200 g; 200 g beef smoke

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

Ingredients

Kitchen Stuff

1 grill pan

Directions

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

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Nutrition

575Calories

Sodium34% DV810mg

Fat54% DV35g

Protein60% DV30g

Carbs11% DV34g

Fiber16% DV4g

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