Zucchini are marvellous sliced in ½ cm
rounds and lightly browned in a fry pan with a dusting of herbal salt and
pepper.
For a refreshing salad grate zucchini in
flat strips or spiral grate, and mix them in a bowl with a few spoons of pesto. Plate up gently with 2 handfuls of baby spinach, halved tiny tomatoes, ripped
up basil and 200g of cooked haloumi.
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