Summary

Ingredients

• 2 zucchini, approx. 400 g each
• 1 large red pepper (s)
• 1 medium apple, sour, optional
• 1 medium onion (s), mild
• 50 g parmesan, coarsely rated
• 1 tablespoon balsamic vinegar, lighter, plus a little more to taste
• 1 teaspoon acacia honey
• 2 teaspoons Dijon mustard, medium hot to hot, depending on taste
• 2 tablespoon olive oil, cold-pressed
• 0.25 teaspoon ¼ pepper, white, ground
• salt
• 1 tablespoon olive oil for frying

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Instructions

1. Wash the zucchini, bell pepper and apple and pat dry. Divide the zucchini lengthways in half and then quarter again. Cut the quarters into approx. 3 mm thick slices. Put the frying olive oil in a non-stick pan, set the stove to 2/3 full power and heat the oil together with the zucchini. Turn the vegetables over and over again. Be careful: do not fry the zucchini too long. It should stay firm to the bite and not turn brown. Try a little bit again and again so as not to miss the moment. Then transfer the zucchini to a bowl and let cool down briefly. Add the balsamic vinegar and a little salt to the still warm zucchini and carefully fold in.
2. Core the bell pepper and, if desired, the apple and cut into not too large cubes, dice the onion very finely. Grate the parmesan with a coarse grater. When the zucchini have cooled, stir in the diced ingredients.
3. Mix the honey and mustard in a small bowl, stir in the extra virgin olive oil, pour the mixture over the salad and mix in well. Add the parmesan and season the salad with pepper, salt and vinegar.
4. Let the lettuce simmer a little, about 5 - 10 minutes, and season again if necessary.