Roasted vegetable salad with mozzarella and Bündner Fleisch

Name: Roasted vegetable salad with mozzarella and Bündner Fleisch
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 yellow and red peppers; 4 Courgette; 2 Garlic cloves; 4–5 Branches of rosemary; 4 TABLESPOONS good olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 TABLESPOONS darker; 7-10 Tbsp Balsamic vinegar; 200 g Arugula; 250 g Buffalo mozzarella; 150 g Bündner meat in thin slices

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 yellow and red peppers
4 Courgette
2 Garlic cloves
4–5 Branches of rosemary
4 TABLESPOONS good olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 TABLESPOONS darker
7-10 Tbsp Balsamic vinegar
200 g Arugula
250 g Buffalo mozzarella
150 g Bündner meat in thin slices

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and cut the zucchini into thick slices. Peel garlic and chop roughly. Wash rosemary, dab dry, pluck needles and chop coarsely.
2
First fry the zucchini in a large frying pan in 2 tbsp. hot oil while turning for about 5 minutes. After approx. 3 minutes add half of the garlic and rosemary and fry with the zucchini. Season with salt and pepper. Deglaze with 5 tbsp vinegar, bring to the boil briefly and remove.
3
Wipe the pan and then prepare the peppers in the same way with the remaining oil, garlic, rosemary and vinegar. Let all the vegetables cool down.
4
Sort the arugula, wash and drain. Pluck or roughly chop the mozzarella. Mix fried vegetables with rocket, mozzarella and Bündner Fleisch.