Zucchini salad with pesto sauce

Name: Zucchini salad with pesto sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 small yellow and red peppers; 1/2 bunch Chives; 4 TABLESPOONS Olive oil; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON pesto genovese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Courgette; 1/2 Rocket salad; 20 g Pine nuts; 30 g Parmesan cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 small yellow and red peppers
1/2 bunch Chives
4 TABLESPOONS Olive oil
2 TABLESPOONS light balsamic vinegar
1 TEASPOON pesto genovese
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Courgette
1/2 Rocket salad
20 g Pine nuts
30 g Parmesan cheese

Directions

1
Clean, wash and cut the peppers into very small cubes. Wash the chives, dab dry and cut into small rolls. Mix oil, vinegar and pesto. Season with salt and pepper. Add paprika and chives to the sauce. Clean the zucchini, wash thoroughly and pat dry.
2
Slice or cut into very thin slices. Clean, wash and pluck the salad into bite-sized pieces. Roast pine nuts in a pan without fat until golden brown. Finely slice parmesan cheese with a peeler. Mix the romaine lettuce and zucchini and arrange on four plates, drizzle paprika vinaigrette over it. Sprinkle with pine nuts and parmesan