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cukkinisaláta málnával és fetával

Zucchini Salad with Raspberries and Feta

A true summer delight with a balsamic dressing!
Author: Földi Rita
Total time:15 minutes
Course: Dinner, Lunch
Type: 15-minute meal, vegetarian
Servings: 1 serving
Calories: 306kcal
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Ingredients

  • 60 g orecchiette pasta (fusilli can be used as a substitute)
  • 1 medium zucchini (about 200 g)
  • 1 teaspoon olive oil
  • salt
  • ground black pepper
  • 60 g light feta cheese
  • 10 raspberries (frozen is fine)
  • raspberry balsamic cream (I bought it at Lidl)
  • 6 fresh basil leaves (optional)

Instructions

  • Cook the pasta in salted water according to the instructions on the packet until al dente. While the pasta is cooking (10-15 minutes), grill the courgette.
  • Cut off both ends of the zucchini. Wash it thoroughly, then cut it in half to make it easier to work with. Cut it lengthwise into slices as thin as you can. The thinner they are, the crispier they will be when fried. Do not add anything to the zucchini slices yet, just place them in a hot grill pan sprayed with a little olive oil. Grill both sides, then place them on a plate. Be careful not to stack the fried slices on top of each other, as they will soften from the heat. The key is to get nice, crispy zucchini slices.
  • When the zucchini is ready, salt it thoroughly. Season with freshly ground black pepper. If available, add fresh, finely chopped basil leaves.
  • Once the pasta is cooked, drain the water and let it drip dry. Then you can start putting the salad together.
  • Assemble the salad: first place the pasta on a plate, then add the crispy zucchini slices. Sprinkle with finely chopped feta cheese cubes. Add a few fresh raspberries. Finally, drizzle with the raspberry balsamic cream.
    Enjoy while still warm.

Calories and macros

Calories and nutrients
1 serving
Energy: 306 calories
Protein: 18 grams
Carbohydrates: 37 grams
Fat: 10 grams