Zucchini spinach salad with peanuts

Name: Zucchini spinach salad with peanuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Courgettes (about 1 kg); some Olive oil; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Baby Spinach; 1 Garlic clove; 4 Stem/s Oregano; 5 TABLESPOONS Balsamic vinegar; 1 Lime; 150 g Ricotta; 4 TABLESPOONS salted roasted peanuts

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Courgettes (about 1 kg)
some Olive oil
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Baby Spinach
1 Garlic clove
4 Stem/s Oregano
5 TABLESPOONS Balsamic vinegar
1 Lime
150 g Ricotta
4 TABLESPOONS salted roasted peanuts

Directions

1
Clean and wash the courgettes and slice or cut them lengthwise into thin slices with a peeler or large knife. Spread a large grill pan with a little oil. Fry the zucchini in it in portions, turning on each side for about 1 minute. Season with salt and pepper and remove. Leave to cool at lukewarm temperature.
2
Sort the spinach, wash and drain well. Peel garlic and chop very finely. Wash oregano, shake dry, remove leaves and chop finely.
3
For the vinaigrette, mix vinegar, lime juice, salt, pepper and sugar. Fold in 4 tablespoons of oil. Stir in garlic.
4
Mix zucchini, spinach, oregano and vinaigrette and serve. Crumble the ricotta into flakes. Chop the peanuts coarsely if necessary and sprinkle over the top.