Summary

Ingredients

• 2 zucchini, small and crunchy
• 2 oranges, preferably juice oranges
• 100 g lamb`s lettuce
• 200 g mushrooms
• 150 g shrimp (s), without shell
• 4 cherry tomato (s)
• 1 bunch parsley
• 4 tablespoon oil for frying
• 2 tablespoons orange juice, collected when filleting the oranges
• 2 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• salt and pepper

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Instructions

1. Wash the lamb`s lettuce and tear it apart. Cut off the stem and flower base of the zucchini, pin both off. Fillet the oranges over a bowl, squeeze out the leftovers well and save the juice.
2. Spread the lamb`s lettuce, courgette and orange fillets on 2 plates.
3. Roughly chop the parsley. Clean and quarter the mushrooms. Brown with about 2 tablespoons of oil in the pan.
4. Add the prawns and fry them until they are pink, then melt the cherry tomatoes with them.
5. Spread the mushrooms, prawns and tomatoes on the plate.
6. Add 3 tablespoons of water to the pan and bring to the boil briefly. Remove from heat and add 2 tablespoons of oil, 2 tablespoons of orange juice, 2 tablespoons of balsamic vinegar, 1 teaspoon of mustard, salt and pepper and stir. Spread the marinade on the plates, sprinkle with the parsley and serve.
7. Tip: In winter, the zucchini are rarely so beautiful that you want to eat them raw. I then fry the zucchini in the pan and spice up the salad with a couple of pens made from snake cucumber to keep it crisp.