Zucchini rice salad

Ingredients for 6 servings:

• 500 g rice
• 1 large zucchini
• 5 eggs
• 100 g almond sticks
• 3 tbsp vinegar (herb vinegar)
• 4 tsp mustard
• 4 tsp honey
• e.g. olive oil
• Herbs of your choice, finely chopped
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

also suitable as a side dish

Cook the rice according to the package instructions. Meanwhile, slice and fry the zucchini. Just before the zucchini is cooked, add the eggs, mix them with the zucchini, and fry until just cooked through. Toast the almonds in a little oil, turning frequently as they burn easily. Place everything in a bowl, mix well, and let cool. For the dressing, combine the herb vinegar, mustard, honey, olive oil, herbs, salt, and pepper. Stir the dressing into the salad and mix everything well. The whole thing can, of course, also be eaten as a warm meal or as a side dish.