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