Italian Zucchini Salad

Ingredients

• 600 g small zucchini
• 4 Carrots
• 2 tbsp finely chopped basil
• 1 tbsp chopped dill sprigs
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp herb vinegar
• 1 tsp Mustard
• a pinch sugar
• Salt
• freshly ground pepper
• 3 tbsp olive oil
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Clean the zucchini and peel the carrots. Blanch all vegetables in lightly salted water for 4–5 minutes, reserve half a cup of cooking liquid, then drain and let cool.

2. 2.

   Peel and finely dice the shallot and garlic.

3. 3.

   Whisk together vinegar, sugar, salt, pepper, mustard, and the reserved vegetable broth; fold in olive oil and herbs, adjusting seasoning as needed.

4. 4.

   Lightly toast pumpkin seeds in a dry pan until golden.

5. 5.

   Slice zucchini and carrots into thin rounds, toss with the dressing, and sprinkle with toasted seeds. Serve the Italian zucchini salad warm or at room temperature.