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🥗 Roasted Vegetable Salad with Shrimp and Egg

450 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• Potatoes, waxy 800 g
• Olive oil 9 tbsp
• Salt pinch
• Pepper, black ground pinch
• Eggs 4 pc.
• Mixed leaf salad 150 g
• Radishes 1 bunch
• Dill, fresh 10 g
• Lemons 1 pc.
• Garlic cloves 1 pc.
• Mustard 1 tsp
• Sweet mustard 1 tsp
• Scallops 8 pc.
• Wheat flour, Type 405 2 tbsp
• Red shrimp, raw 8 pc.
• Butter 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the zucchini and potatoes.
3. 3. Slice the vegetables into even rounds.
4. 4. Place the slices on a baking sheet lined with baking paper.
5. 5. Drizzle the vegetables with two tablespoons of olive oil.
6. 6. Season everything generously with salt and pepper.
7. 7. Spread the vegetables evenly on the tray.
8. 8. Roast the vegetables in the oven for about 25 minutes until golden brown.
9. 9. Bring 500 milliliters of water to a boil in a pot.
10. 10. Boil the eggs on medium heat for about 7 minutes until soft-boiled.
11. 11. Drain the boiled eggs.
12. 12. Shock the eggs immediately with cold water.
13. 13. Peel the cooled eggs.
14. 14. Wash the salad thoroughly and let it drain well.
15. 15. Wash the radishes.
16. 16. Remove the ends of the radishes.
17. 17. Slice the radishes into thin rounds.
18. 18. Wash the dill.
19. 19. Remove the coarse stems from the dill.
20. 20. Roughly chop the dill.
21. 21. Halve the lemon.
22. 22. Squeeze the juice from the lemon.
23. 23. Press the garlic clove flat with the back of a knife.
24. 24. Whisk mustard and sweet mustard together in a bowl.
25. 25. Add two tablespoons of lemon juice to the mustard mixture.
26. 26. Season the dressing with salt and pepper.
27. 27. Stir three tablespoons of olive oil into the dressing.
28. 28. Finally, taste and adjust the seasoning of the dressing.
29. 29. Add the washed salad to the bowl.
30. 30. Add the chopped dill.
31. 31. Add the radish slices.
32. 32. Toss everything together well.
33. 33. Season the scallops with one tablespoon of lemon juice.
34. 34. Salt and pepper the scallops.
35. 35. Coat the scallops in flour.
36. 36. Shake off any excess flour.
37. 37. Heat two tablespoons of olive oil in a pan on medium heat.
38. 38. Fry the red shrimp together with the garlic for about 5 minutes.
39. 39. Season the shrimp with salt and pepper.
40. 40. Remove the shrimp from the pan and set them aside.
41. 41. Heat another two tablespoons of olive oil in the same pan on medium heat.
42. 42. Fry the scallops for about 3 minutes.
43. 43. Add one tablespoon of butter.
44. 44. Remove the pan from the heat.
45. 45. Take the roasted vegetables out of the oven.
46. 46. Distribute the vegetables onto the plates.
47. 47. Add the salad.
48. 48. Place the sliced boiled eggs on the plates.
49. 49. Add the scallops and shrimp.
50. 50. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 450
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 42 g