Zucchini Antipasti

#2

vegetarian

starter

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 3 zucchinis
• 125 g Feta cheese
• 1 handful of pine nuts
• 5 tablespoons olive oil
• garlic
• zest and juice of a small organic lemon
• 1 small red chilli pepper
• salt + pepper
• Tomami #2
• fresh mint

INSTRUCTIONS

Roast the pine nuts in a convection oven for approx. 10 minutes at 160 ° C. Cut the zucchini into ca. 5 mm thick slices, season with salt and pepper; mix with the olive oil and the finely chopped garlic clove. Fry in a griddle pan for 3-5 minutes, turning repeatedly. Mix with the finely chopped chilli pepper and ca. 1 tablespoon lemon zest. Arrange the zucchini on a serving dish, sprinkle with feta, mint and pine nuts. Drizzle with lemon juice, olive oil and Tomami #2.