Paprika-Zucchini Salat – Courgette Salad with red pepper

 

Cut 1 courgette into small pieces. Heat a frying pan and add a bit of oil once the pan is hot. Mash 1 clove of garlic and fry briefly. Add the zucchini and fry shortly. Add ground red pepper and chilli flakes to taste. Let the zucchini cool down.

Mix some yoghurt, olive oil, balsamico vinegar, salt and pepper in a bowl. Add the zucchini once they are cool. Put the salad into the fridge for around half an hour.

Serving suggestion:
Garnish the salad with olives. Serve chilled.

Colorful Pepper, Avocado and Cheese Salad

Ingredients for 2
1 Red pepper
1 Yellow pepper
125 Grams of mozarella or goats cheese
1/2 Avocado
Black olives
Pistaccio nuts
Olive oil
Balsamico vinegar
Lemon juice
Garlic
Basil leaves
Oregano
Salvia
Dried chilli
Salt
Pepper

Preparation
Cut the two peppers in half and take out the seeds. Cut the peppers into long stripes. Heat a frying pan on the stove and add a bit of oil once the pan is hot. Add the peppers. Let the peppers fry slightly then turn down the heat and cover with a lid. Let the peppers simmer and stir every now and then. Press the garlic and add to the peppers.
Cut the mozarella or goats cheese into small pieces and arrange them on a plate.
If you use dried herbs (basil, oregano, salvia) add them to the peppers. Add dried chillis to taste to the peppers and stir. Then cover again and let simmer until fairly soft but still a bit ‘bity.’ Add salt when done.
Prepare a marinade with olive oil, balsamico vinegar and lemon juice. If you use fresh herbs, add the marinade.
Cut the avacado into small pieces and arrange them on the plate between and on the cheese pieces. Put salt and pepper on top of the cheese and avocado pieces.
Take the pepper stripes out of the pan and arrange them along the rim of the plate, so that you leave a full circle of cheese and avocado pieces in the middle.
Chop the black olives and sprinkle them on top of the cheese and avocado pieces. Chop the pistacchios. Pour the marinade on top. Sprinkle the pistacchios over the rim of peppers.

Wait until peppers cool down a bit, then serve with garlic bread.