Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g rice
- 1 large zucchini
- 5 egg (s)
- 100 g almond sticks
- 3 tablespoon vinegar, (herb vinegar)
- 4 teaspoons mustard
- 4 teaspoons honey
- olive oil
- Herbs, your choice, finely chopped
- salt and pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Meanwhile, cut and fry the zucchini. Just before the zucchini is done, add the eggs, mix the zucchini and fry until the end. Roast the almonds in a little oil, turning them often as they burn easily. Put everything in a bowl, mix well and let cool.
- For the dressing, mix the herb vinegar, mustard, honey, olive oil, herbs, salt and pepper. Stir the dressing into the salad and mix everything well.
- The whole thing can of course also be eaten directly as a warm meal or a side dish.
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