Antipastisalat with Bündner Fleisch

Name: Antipastisalat with Bündner Fleisch
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 Peppers (e.g. yellow and red); 0?$? small zucchini; 2 Garlic cloves; 4–5 Branches of rosemary; 4 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8-10 Tbsp dark balsamic vinegar; 200 g Arugula (rocket); 250 g Mozzarella, light (8,5 % fat absolute); 150 g Bündner meat in thin slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 Peppers (e.g. yellow and red)
0?$? small zucchini
2 Garlic cloves
4–5 Branches of rosemary
4 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8-10 Tbsp dark balsamic vinegar
200 g Arugula (rocket)
250 g Mozzarella, light (8,5 % fat absolute)
150 g Bündner meat in thin slices

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and slice the zucchini. Peel garlic, chop roughly. Wash, pluck and roughly chop the rosemary.
2
Heat 2 tablespoons of oil in a large coated frying pan. Fry the zucchini for about 5 minutes while turning. Fry half the garlic and half the rosemary briefly. Season with salt and pepper. Deglaze with 4-5 tbsp vinegar, bring to the boil briefly and remove with the stock.
3
Clean the pan. Heat 2 tablespoons of oil in the pan. Fry the peppers in it for 5 minutes. Season with salt and pepper. Fry the rest of the garlic and rosemary briefly and deglaze with the rest of the vinegar. Take out with the stock and let it cool down.
4
Clean, wash and shake dry the arugula. Pluck or roughly chop the mozzarella. Mix vegetables, rocket and mozzarella, season to taste. Serve with Bündner meat.