Marinated Ginger Zucchini Vegetables

Ingredients

• 1 kg zucchini
• 200 g spring onions (2 bunches)
• 30 g ginger (1 piece)
• 50 g dates (pitted)
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 1 lemon
• 6 stems cilantro

Instructions

1. 1.

   Wash, trim, and slice the zucchini into about 5 mm thick rounds.

2. 2.

   Wash, trim, and cut the spring onions diagonally into 2 cm long pieces. Peel and finely grate the ginger.

3. 3.

   Halve the dates and cut them lengthwise into thin strips. Mix with the grated ginger.

4. 4.

   Divide the zucchini into two portions and fry each in a non-stick pan with 1 tbsp rapeseed oil for about 5 minutes over medium heat. Season with salt and pepper, then stir in the ginger-date mixture.

5. 5.

   Heat the remaining rapeseed oil in the pan. Fry the spring onions for about 5 minutes over medium heat, season with salt and pepper, and add to the zucchini mixture.

6. 6.

   Halve the lemon and squeeze out its juice. Add 3 tbsp of lemon juice to the vegetables and cover for about 30 minutes to marinate.

7. 7.

   Wash the cilantro, shake off excess water, and pluck the leaves. Add the cilantro to the vegetables.

8. 8.

   Season the dish with salt, pepper, and any remaining lemon juice. Transfer to a well-sealing fresh-keeping container (about 1.5 L) for transport.