Salad with courgettes, mozzarella and sun-dried tomatoes
Level of Difficulty:
☆☆☆☆☆Rated 2 out of 5
Portions Served
4
Cooking Time
00:40'
Method
Boil water in a pot, make incisions to your tomatoes and blanch for 15 minutes.
Let them get cold and peel off skin and take out seeds. Add tomatoes in a baking pan and marinate with olive oil, thyme, garlic, sugar, salt and pepper. Bake in the oven at 145 C for 40 minutes.
Cut courgettes in thin slices and add in a bowl with orange filets, pepper slices, spinach, mozzarella and pine nuts. Add olive oil and vinegar and toss well. Take tomatoes out of the oven and place in a bowl with sunflower oil in order to preserve in the fridge for a long time.
Garnish with basil leaves and sundried tomatoes.
Ingredients
3 green courgettes
2-3 tbsps olive oil
50 g pine nuts
2 oranges , cut in filets
1 red pepper, cut in slices
20 ml white balsamic vinegar
Baby spinach leaves
100 g mozzarella
Basil leaves
For sundried tomatoes
3 large tomatoes
1 tsp sugar
1 clove of garlic, finely chopped
2-3 tbsps, olive oil
Thyme, finely chopped
Salt
Pepper
Water
Method
Boil water in a pot, make incisions to your tomatoes and blanch for 15 minutes.
Let them get cold and peel off skin and take out seeds. Add tomatoes in a baking pan and marinate with olive oil, thyme, garlic, sugar, salt and pepper. Bake in the oven at 145 C for 40 minutes.
Cut courgettes in thin slices and add in a bowl with orange filets, pepper slices, spinach, mozzarella and pine nuts. Add olive oil and vinegar and toss well. Take tomatoes out of the oven and place in a bowl with sunflower oil in order to preserve in the fridge for a long time.
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