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🍽️ Colorful Salad with Zucchini and Radish

239 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini
• 1 large white radish (from the Asian market)
• 6 tbsp oil
• 0.5 tsp onion seeds
• 0.25 tsp paprika powder (sweet)
• 0.25 tsp turmeric powder
• salt
• 125 g yogurt
• 2 tbsp peppercorns
• 1 tbsp basil (cut into strips)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Cut each half in half again lengthwise.
4. 4. Cut the zucchini pieces into thin batons.
5. 5. Peel the radish.
6. 6. Divide the peeled radish into three equal parts.
7. 7. Cut the radish parts in half lengthwise.
8. 8. Cut the radish halves into thin batons.
9. 9. Heat three tablespoons of oil in a pan.
10. 10. Fry the onion seeds over medium heat for about half a minute.
11. 11. Add the radish batons to the pan.
12. 12. Fry the radish for about three minutes.
13. 13. Add the paprika, turmeric, and salt to the pan.
14. 14. Cover the pan.
15. 15. Let the vegetables simmer over low heat for about 25 minutes.
16. 16. Stir the vegetables occasionally to prevent burning.
17. 17. Remove the pan from the heat.
18. 18. Let the vegetables cool down.
19. 19. Crush the peppercorns in a mortar.
20. 20. Heat the remaining oil in a clean pan.
21. 21. Add the crushed peppercorns to the hot oil.
22. 22. Add the zucchini batons to the pan.
23. 23. Sauté the zucchini over medium heat for about five minutes.
24. 24. Stir the zucchini while sautéing.
25. 25. Make sure the zucchini does not burn.
26. 26. Season the zucchini with salt.
27. 27. Lift the zucchini out of the oil.
28. 28. Let the zucchini cool down.
29. 29. Arrange the stewed vegetables and the zucchini on a serving plate.
30. 30. Pour yogurt over the vegetables.
31. 31. Garnish the salad with whole peppercorns.
32. 32. Garnish the salad with fresh basil.
33. 33. Serve the salad.

Nutrition per serving

• kcal: 239
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 12 g