Mediterranean Vegetable Salad

Ingredients

• 150 g green beans
• Salt
• 150 g zucchini
• 1 Red Onion
• 2 bell peppers (red, yellow and green)
• 100 g carrots
• 4 tbsp olive oil (40 g each)
• Pepper
• 100 g cherry tomatoes
• 2 tbsp white balsamic vinegar (30 ml each)
• 50 ml lemon juice
• 1 Garlic clove
• 1 Handful Parsley (5 g)
• 1 tbsp chives

Instructions

1. 1.

   Trim, wash and cook the beans in a pot of boiling salted water for about 7 minutes. Then drain, rinse with cold water and let them drip dry. Trim and wash the zucchini and slice into ~3 mm thick rounds. Peel, halve and cut the onion lengthwise into slivers. Wash, trim, halve, deseed, remove white skin and cut the peppers into short, fine strips. Peel the carrots and cut diagonally into thin slices.

2. 2.

   Mix all vegetables except the beans in a large bowl and season with salt and pepper. Heat 1 tbsp olive oil in a large pan and sauté half of the vegetable mixture over medium heat for about 5 minutes while stirring. Then cook the remaining vegetables with another tbsp of olive oil in the same way. Finally, briefly fry the beans together.

3. 3.

   Wash, dry shake and finely chop the herbs. Wash and halve the tomatoes. Whisk the remaining olive oil with vinegar and lemon juice, squeeze in the peeled garlic and mix thoroughly. Fold the tomatoes and dressing into the vegetables and taste. Garnish the Mediterranean vegetable salad with parsley and chives before serving.