Zucchini salad with oranges, fennel salami and cherry tomatoes

Name: Zucchini salad with oranges, fennel salami and cherry tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Courgette; 1 Garlic clove; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 3 Oranges; 300 g cherry tomatoes; 3-4 Stem/s Parsley; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 8 Disc/s (each approx. 20 g) Fennel salami

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

low carb,Dinner,fresh,fruity,hearty,spicy,Miscellaneous,Salads & Snacks,very easy

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Courgette
1 Garlic clove
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
3 Oranges
300 g cherry tomatoes
3-4 Stem/s Parsley
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
8 Disc/s (each approx. 20 g) Fennel salami

Directions

1
Clean, wash and cut the zucchini into pieces. Peel garlic and chop finely.
2
Heat 2 tablespoons of oil in a frying pan. Fry the zucchini pieces for about 3 minutes, turning them over. After about 1 minute add garlic. Season with salt and pepper.
3
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and cut smaller. Squeeze the juice out of the parting skins.
4
Wash and halve the tomatoes. Wash parsley and dab dry. Coarsely chop a few leaves and put aside for garnishing. Finely chop the rest. Season vinegar with salt, pepper and sugar. Add 2 tablespoons of oil drop by drop. Mix in finely chopped parsley.
5
Cut salami into strips. Mix all ingredients in a bowl and season with salt, pepper and sugar. Arrange salad on plates and sprinkle with coarsely chopped parsley. Ciabatta bread tastes good with it.