Summary

Ingredients

• 6 small zucchini
• 400 g cocktail tomatoes
• 6 tomato (s), dried
• 75 ml vegetable stock
• 2 shallot (s)
• 1 clove garlic
• 1 teaspoon olive oil
• salt and pepper
• 1 small chilli pepper (s)
• Thyme branch (s)
• Rosemary sprig (s)
• 175 g feta cheese
• 3 teaspoons walnuts
• 1 teaspoon walnut oil
• 3 tablespoon lemon juice
• some thyme, fresh, optional

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Instructions

1. Soak the sun-dried tomatoes in hot vegetable stock for 10 minutes and cut into strips.
2. Cut the zucchini into cubes. Halve the cocktail tomatoes.
3. Heat the olive oil in the pan. Roast the zucchini in it with garlic, chilli pepper, rosemary and thyme. The zucchini should still retain a bit of bite. Drain the sun-dried tomatoes, add them to the pan and add briefly to the pan.
4. Mix the cocktail tomatoes with the shallots and the feta cheese in a bowl. Add the cooled vegetables. Mix everything with walnut oil, lemon juice, salt and pepper.
5. Roast the walnuts fat-free in a pan and pour over the salad. If you like, you can add a little fresh thyme at the end.