Summary

Ingredients

• 3 small zucchini, crunchy, if larger, hollow out beforehand!
• 3 large potatoes
• 1 large onion (s)
• 1 clove (s) garlic, to taste
• 1 port. Tomato (s), dried
• 1 tablespoon oil, for hot water, otherwise a little more oil
• 1 tablespoon vinegar, herb vinegar - light balsamic vinegar (Bianco)
• 1 pinch (s) salt and pepper
• Marjoram, fine
• Ground caraway seeds
• Herbs, fresh your choice
• Vegetable broth, grained
• Chili powder
• sugar
• 250 ml vegetable stock, hot

Print Recipe Pin Recipe

Instructions

1. Cook, peel and dice the jacket potatoes beforehand. Let cool in a bowl.
2. Quarter the zucchini and cut into slices. Finely cut the onion and Knofi and dried tomatoes into cubes or strips, fry everything in the hot oil. Let it roast nicely, but don`t burn it and add the cubes of the zucchini.
3. Fry these really nicely while stirring, the roasting substances are for the taste of the salad - replaces the fat as a flavor enhancer.
4. Add all the spices and simmer lightly and briefly.
5. The zucchini should still have a bit more bite.
6. Add 250 ml of boiling vegetable stock to the cooled potatoes.
7. Immediately mix in the zucchini and season again to your own taste! Let it steep briefly and add herbs of your choice!
8. Fish fillet, steak, sausage or roast go well with it!
9. The salad can be reheated in the microwave before serving!
10. Also tastes cold!