Zucchini Salad


  • 2 bunches of purslane
  • 1 medium sized zucchini
  • 1 cup boiled chickpeas
  • 1 cup boiled corn

For the sauce:

  • 2 tablespoons balsamic vinegar
  • 1 crushed garlic
  • 1 coffee cup of olive oil
  • juice of half a lemon
  • Salt
  • 1/2 coffee cup water


Put the sauce ingredients in a small jar, close the lid, shake and keep it in the refrigerator.

Cut the zucchini into small pieces, 1 finger thick.

Mix it with olive oil and spices, put it between wax paper, bake it in the toaster and let it cool.

Combine pre-boiled chickpeas and corn with the purslane you have cleaned.

After adding the zucchinis, shake the sauce and pour it over the salad.

Comments

Post a Comment

Popular posts from this blog

Beet & Kale Quiche

Image
For the dough 2 cups flour 1/4 cup sesame seeds 1 teaspoon salt 120 g butter 1/4 cup of water 1 egg For the top 2-3 beets 1 onion 2 tablespoons of olive oil 1/4 cup balsamic vinegar Salt Black pepper 3 cups kale 3 eggs 1/2 cup of yogurt 1/2 cup of cream 2 tablespoons of parsley 1 tablespoon of dill 1/2 teaspoon red pepper flakes 170 g crumbled goat cheese 110 g grated cheddar cheese For the dough, mix the flour, two tablespoons of sesame seeds and salt in a large mixing bowl. Add the butter and knead. Whisk eggs and water in a separate bowl. Make a pool in the middle of the flour mixture. Add the egg mixture. Mix with a fork. Take the dough on the floured counter. Roll out a round with the help of a rolling pin. Grease the round tart pan. Press the dough and cool it in the mold. Sprinkle the remaining sesame on the dough. Cover it with parchment paper and leave it in the refrigerator for 30 minutes. Cut the beet and onion into rounds and place them on a greased baking tray. Add olive o...
Read more

Carrot Tart

Image
For the tart dough 2 cups flour 125 g butter 1 egg yolk 1 teaspoon of powdered sugar 3 tablespoons of water For the filling 500 g carrots 2 spoonful butter Half a glass of granulated sugar Half a glass of brown granulated sugar 2 eggs 1.5 teaspoons of cinnamon Half a teaspoon of grated nutmeg Half a teaspoon of powdered ginger pinch of salt 1 teaspoon vanilla extract 3⁄4 cups cream 1 tablespoon of flour For the top 1 carrot 2 tablespoons of granulated sugar 1 tablespoon of water Grated Coconut For the tart dough, blend the flour and butter in the food processor until it becomes breadcrumbs. Add the egg yolk, powdered sugar and water to the mixture and mix again. Get a smooth dough without kneading too much. Form the dough into a ball, wrap it in cling film and leave it in the refrigerator for half an hour. For the filling, peel and chop the carrots. Cook in a saucepan until soft. Add the butter to the softened carrots and mix. Blend it in a blender until you get a smooth puree. Add sug...
Read more

Gluten Free/Refined Sugar Free Banana Magnolia

Image
Egg (1 Piece) Hazelnut (1.8 Cups of Water) Banana (2 Pieces) Honey (5 Tablespoons) Milk (5 Cups of Water) Gluten Free Flour (3 Tablespoons) Put the milk, flour, honey and egg yolk in a deep saucepan and whisk with a whisk. Put it on the stove on medium heat and stir until it boils. I boiled it for about two minutes. Let's let the pudding cool down and prepare the mezzanine ingredients. Let's pass 200 grams of hazelnuts through the rondo, be careful that they do not reach the consistency of flour. Let's transfer it to a bowl. Nuts should be large and small. Let's peel and chop the bananas. If the custard is warm, peel your bananas, your banana that has been waiting outside for a long time may turn black. Let's put the materials in the presentation cups in the right order. First, let's put 2 tablespoons of hazelnuts on the sides of the cup and add 2 tablespoons of pudding as we want it to be visible from the outside. Then let's put hazelnuts and pudding again....
Read more