Saturday, March 15, 2014

Sautéed Zucchini & Onion Salad with Sheep's Cheese

Today for lunch, I made this delicious yet simple sautéed zucchini and onion salad with sheep's cheese, and lightly toasted pumpkin and sunflower seeds. I served it on a bed of baby rocket and buttercrunch lettuce, with a drizzle of orange dressing, yum!


Serves 1

Ingredients:
1 zucchini, washed
1 medium onion, peeled and sliced thinly
1 garlic clove, peeled and sliced
handful of fresh basil, washed
1 handful each of baby rocket, and buttercrunch lettuce
1 small handful each of pumpkin seeds and sunflower seeds, lightly toasted in a dry pan
30g of sheep's cheese, grated (I used sheep's gouda)
1 Tbsp extra virgin olive oil
salt and pepper

For the dressing:
1 Tbsp orange juice
1 tsp orange zest
1 Tbsp extra virgin olive oil
freshly ground black pepper
garlic salt

Method:
Top and tail the zucchini, using a peeler, peel the zucchini into thin ribbons, set aside.
Bring a frying pan to medium heat and add the olive oil, onion and garlic. Continue to sauté until the onion in translucent and beginning to turn brown. Add the zucchini ribbons, basil and season with pepper and salt. Sauté for just a few minutes, remove from heat before the zucchini gets soggy and starts to break up. Take off heat and allow to cool. When ready, arrange the salad greens on your plate followed with the zucchini and onion mixture, toasted seeds and sheep's cheese. Mix all of the dressing ingredients together, drizzle over the salad. Enjoy!

I tend to make a lot of the zucchini and onion mixture for dinner and serve it with a protein, reserving some for my lunch the next day.


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