Zucchini salad and broccoli pesto

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 1 green and yellow zucchini (approx. 200 g each)
  • 1 (approx. 60 g) large bunch of rocket
  • 500 g Broccoli
  • 2 Garlic cloves
  • 50 g Almond kernels without skin
  • 50 g Parmesan cheese
  • 7-10 Tbsp Salt
  • 100 ml Olive oil
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean and wash the courgettes and cut them lengthwise into wafer-thin slices with a slicing machine or a peeler. Clean, wash and roughly cut the rocket. Mix zucchini and rocket in a bowl

  2. 2

    Clean and wash the broccoli and cut it into small florets. Peel garlic and chop finely. Chop the almonds. Grate parmesan finely

  3. 3

    Cook the broccoli in little boiling salted water for about 2 minutes. Drain the broccoli and put it into a tall mixing bowl. Add garlic, almonds and parmesan. Briefly mash everything roughly. Stir in oil. Season to taste with salt and pepper

  4. 4

    Pour broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper

Nutrition Facts

KCAL
250 kcal
CARBS
3 g
FATS
24 g
PROTEINS
7 g