Description
The salad is very good. Zucchini for the salad take a fresh, but thin slicing and additives impregnated with the taste of other components of the salad, I Recommend to prepare. Zucchini season somewhere has already come, and somewhere is almost here, we enjoy different ways of preparing these wonderful vegetables.
Ingredients
-
Zucchini
300 g
-
Bacon
100 g
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Green peas
100 g
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Garlic
2 tooth
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Tomato
100 g
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Pumpkin seeds
1 Tbsp
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Sunflower seeds
1 Tbsp
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Olive oil
3 Tbsp
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Lemon juice
1 Tbsp
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Mustard
1 tsp
Cooking
Products for the salad.
Tomato cut into thin slices, garlic - finely, bacon - in small pieces. A few slices of bacon left.
Dill cut finely and the zucchini - thin strips using a mandolin.
Pumpkin seeds and sunflower seeds slightly roast on a dry pan.
In olive oil, lightly fried garlic.
Add garlic and zucchini, with constant stirring, fry until soft on low heat.
Shift the zucchini with the garlic in a bowl and in the same pan fry until Golden bacon.
Combine the bacon with the zucchini, salt, perchu, sprinkled with lemon juice, add mustard.
All mix, cover with lid and let cool.
While the basis of the salad is cooling, pan fry the slices of bacon (left earlier), pre-cutting them along. I decided to decorate the salad by placing the edges of the dish.
Slices - in a bowl of salad.
In the chilled salad spread, canned green peas, tomato slices and dill and gently mix.
When applying "point the dish order" and sprinkled with roasted seeds.
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