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🥗 Insalata di zucchine e rucola con funghi chanterelle e feta

388 kcal · 30 min · 4 porzioni

Ingredienti

• Zucchine 2 pezzi
• Spicchi d'aglio 1 pezzi
• Limoni biologici 1 pezzi
• Arugula 100 g
• Funghi chanterelle 300 g
• Feta 200 g
• Olio 7.5 cucchiaio
• Pinoli 2 cucchiaio
• Sale q.b.
• Pepe nero macinato q.b.
• Senape 1 cucchiaino
• Miele 1 cucchiaino

Preparazione

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

Valori per porzione

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