🥗 Zucchini and Rucola Salad with Fried Chanterelles and Feta

Name: Zucchini and Rucola Salad with Fried Chanterelles and Feta
Total time: 30 min
Yield: 4 servings
Ingredients: Zucchini 2 pcs.; Garlic cloves 1 pcs.; Organic Lemons 1 pcs.; Arugula 100 g; Chanterelles 300 g; Feta 200 g; Oil 7.5 tbsp; Pine nuts 2 tbsp; Salt pinch; Pepper, black ground pinch; Mustard 1 tsp; Honey 1 tsp

388 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Zucchini 2 pcs.
Garlic cloves 1 pcs.
Organic Lemons 1 pcs.
Arugula 100 g
Chanterelles 300 g
Feta 200 g
Oil 7.5 tbsp
Pine nuts 2 tbsp
Salt pinch
Pepper, black ground pinch
Mustard 1 tsp
Honey 1 tsp

Instructions

1. Wash the zucchini thoroughly.
2. Slice the zucchini lengthwise into thin slices.
3. Press the garlic with the flat side of the knife.
4. Peel the garlic.
5. Wash the lemon under hot water.
6. Peel off two strips of lemon zest using a peeler.
7. Cut the lemon in half.
8. Squeeze the juice from the lemon.
9. Wash the arugula.
10. Drain the arugula in a colander.
11. Clean the chanterelle mushrooms.
12. Halve the larger chanterelle mushrooms.
13. Crumble the feta cheese roughly with your hands.
14. Heat 1 teaspoon of oil in a pan over medium heat.
15. Toast the pine nuts for about 2 minutes until golden brown.
16. Remove the pine nuts from the pan.
17. Place the pine nuts on a plate.
18. Heat 2 tablespoons of oil in the same pan over medium heat.
19. Add the garlic and lemon zest to the pan.
20. Fry the zucchini slices in the hot oil for about 6 to 8 minutes.
21. Season the zucchini with salt and pepper.
22. Transfer the zucchini to a bowl.
23. Place the garlic and lemon zest into a tall container.
24. Add 3 tablespoons of oil to the container.
25. Add 1 teaspoon of mustard to the container.
26. Add 1 teaspoon of honey to the container.
27. Add 2 tablespoons of lemon juice to the container.
28. Blend the ingredients into a dressing.
29. Season the dressing with salt and pepper to taste.
30. Heat 2 tablespoons of oil in the pan over high heat.
31. Fry the chanterelle mushrooms for about 5 minutes.
32. Season the chanterelle mushrooms with salt and pepper.
33. Transfer the chanterelle mushrooms to a bowl.
34. Pour the dressing over the zucchini and mushrooms.
35. Add the arugula to the bowl.
36. Add the pine nuts to the bowl.
37. Add the feta cheese to the bowl.
38. Toss all ingredients well.
39. Serve the salad on plates.

Nutrition per serving

kcal: 388
Protein: 14 g · Fett/Fat: 32 g · Carbs: 17 g