Zucchini salad with peas, chévre and honey
Restaurants | Vegetarian

Zucchini salad with peas, chévre and honey  

Ingredients:

Zucchini salad with peas, chévre and honey

  • 100 g fresh peas
  • 1 zucchini
  • 100 g chévre cheese
  • 1 tablespoon olive oil
  • Half a cabbage
  • 1 sprig of rosemary
  • 2 tablespoonful of pumpkin seeds
  • Salt
  • For the dressing:
  • 2 tablespoons olive oil
  • 1 dessertspoon honey
  • Juice of half a lemon
  1. Preheat the oven to 180C with the fan and the racks.
  2. In a large tray lined with baking paper place the zucchini with peel cut into rounds. Season with olive oil and a little salt and place in the oven for 20min or until they start to brown.
  3. Place the peas in a pan with boiling water and salt. Cook for 15 minutes, drain and set aside.
  4. Cut the cabbage into thin julienne strips, place them in a salad bowl and crush well in your hands until tender and reduced in volume.
  5. Then add the zucchini slices, the peas, the rosemary leaves, and the sliced chévre cheese.
  6. In a bowl mix the ingredients for the dressing, pour over the salad, mix well and serve immediately.

By Mafalda Almeida

Method:

Zucchini salad with peas, chévre and honey

  • 100 g fresh peas
  • 1 zucchini
  • 100 g chévre cheese
  • 1 tablespoon olive oil
  • Half a cabbage
  • 1 sprig of rosemary
  • 2 tablespoonful of pumpkin seeds
  • Salt
  • For the dressing:
  • 2 tablespoons olive oil
  • 1 dessertspoon honey
  • Juice of half a lemon
  1. Preheat the oven to 180C with the fan and the racks.
  2. In a large tray lined with baking paper place the zucchini with peel cut into rounds. Season with olive oil and a little salt and place in the oven for 20min or until they start to brown.
  3. Place the peas in a pan with boiling water and salt. Cook for 15 minutes, drain and set aside.
  4. Cut the cabbage into thin julienne strips, place them in a salad bowl and crush well in your hands until tender and reduced in volume.
  5. Then add the zucchini slices, the peas, the rosemary leaves, and the sliced chévre cheese.
  6. In a bowl mix the ingredients for the dressing, pour over the salad, mix well and serve immediately.

By Mafalda Almeida

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