COURGETTE SALAD

When you feel hungry, it's a good idea to have some healthy snack in the fridge that you can eat without remorse. Courgette is an excellent vegetable for me and I often use it in my kitchen. Low calorie (17 kcal per 100 g), inexpensive, readily available in stores, and you can munch it raw. So far - only the advantages.

Ingredients:

• 750 g of zucchini
• 100 g of red pepper
• a bunch of parsley
• 100 g vegan feta cheese
• 1 tbsp of nutritional yeast
• chili flakes
• salt and pepper

dip:

• 1 clove of garlic
• 1 tbsp of olive oil
• 1 tsp maple syrup
• 1 tbsp of lemon juice
• 1 tsp of mustard

Instructions:

1. Mix the dip from the ingredients above.
2. Cut the zucchini into centimeter cubes.
3. Grease the pan with oil and fry the zucchini until browned (do it in batches, because the zucchini should be fried and not stewed).
4. Put the fried zucchini on a sieve and set aside until it is completely cool.
5. Put chopped red pepper and parsley into a bowl.
6. Add zucchini to the bowl.
7. Add nutritional yeast, salt and pepper.
8. Mix gently.
9. Finally, add the chopped feta cheese.
10. Pour dip and sprinkle with chili flakes.
11. Salad tastes best with a slice of homemade bread or crispbread.

I have already collected a large group of recipes with courgette on my blog:

courgette savoury muffins

creamy courgette soup

courgette risotto with tofu

courgette rolls with hummus and pesto

rye pasta with courgette, shallots and tofu

courgette soup with roasted potatoes

courgette - potato pancakes

potato and courgette casserole