Ingredients
1 courgette, in 1 cm slices
3 tablespoons olive oil
1 teaspoon fresh thyme
2 pomodori tomatoes, in 1 cm slices
1 tablespoon (balsamic) vinegar
75 g rocket leaves
½ (buffalo) mozzarella, in pieces
Contains 120 kilocalories per portion:
4 g protein
9 g fat, of which 2 g saturated
5 g carbohydrates
1 g fibre
Vegetarian starter or side dish - Serves 2
1 Heat the grill to setting 4. Season the courgette to taste and lightly brush
with oil. Sprinkle with half the thyme and grill in a closed grill (panini
position) for 2-3 minutes. Add the tomato slices for the last minute.
2 Meanwhile, make a dressing with the remaining oil and vinegar, season to
taste and add to the rocket leaves (making sure each leaf is covered with
a light film).
3 Place the grilled courgette and tomato slices on the rocket leaves, add the
mozzarella cubes and sprinkle the rest of the thyme and pepper to taste
over the salad. Excellent with pasta
Total preparation time 15 minutes
TIP: For an even healthier dish, use ricotta cheese instead of mozzarella.
