Zucchini spinach salad with peanuts

Name: Zucchini spinach salad with peanuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Courgette (about 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Baby leaf spinach; 1 Garlic clove; 5 Stem(s) Oregano; 125 g salted peanuts; 5 TABLESPOONS Red wine vinegar; 7-10 Tbsp Juice of 1 lime; 4 TABLESPOONS Olive oil; 250 g Feta cheese; 7-10 Tbsp Oil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Courgette (about 800 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Baby leaf spinach
1 Garlic clove
5 Stem(s) Oregano
125 g salted peanuts
5 TABLESPOONS Red wine vinegar
7-10 Tbsp Juice of 1 lime
4 TABLESPOONS Olive oil
250 g Feta cheese
7-10 Tbsp Oil

Directions

1
Clean and wash the zucchini and slice them into longish slices with a peeler. Brush a grill pan with oil, fry the zucchini in it for about 1 minute while turning, season with salt and pepper.
2
Sort the spinach, wash and drain. Peel garlic and chop finely. Wash oregano, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish.
3
Roast the peanuts in a pan without fat until golden brown. Remove from the pan and allow to cool. Mix vinegar, lime juice, oregano and garlic, season to taste with salt, pepper and sugar, fold in oil.
4
Mix spinach and courgette, arrange on a plate and drizzle with vinaigrette. Coarsely crumble cheese over it, sprinkle with nuts. Garnish with oregano.