Zucchini Salad with Cashew Nuts

Summary

Ingredients

• 800 g zucchini
• salt and pepper
• 10 tablespoon olive oil
• 4 tomato (s)
• 1 bunch spring onion (s)
• 1 bunch thyme
• 150 g cashew nuts
• 1 head radicchio
• 4 tablespoon balsamic vinegar

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Instructions

1. Quarter the zucchini lengthways and cut into small slices. Season with salt and pepper and fry briefly but hot in 3 tablespoons of olive oil for 3 - 4 minutes.
2. Peel and quarter the tomatoes, remove the seeds and dice the pulp. Clean the spring onions and cut into rings. Pluck thyme, possibly hold back 4 small twigs for garnish.
3. Roast the cashew nuts in a pan without oil until they are fragrant.
4. Wash the radicchio, remove the leaves from the head and use them to lay out the plate as a garnish.
5. Make a dressing from spring onions, balsamic vinegar and the rest of the oil. Now mix the tomatoes with the zucchini and spread on the radicchio. Drizzle lightly with the dressing. Spread the cashew nuts on top and serve with 2 slices of baguette.