Zucchini salad with cashews

Ingredients for 4 servings:

• 800 g zucchini
• salt and pepper
• 10 tbsp olive oil
• 4 tomatoes
• 1 bunch of spring onions
• 1 bunch of thyme
• 150 g cashew nuts
• 1 head of radicchio
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Quarter the zucchini lengthwise and cut into small slices. Season with salt and pepper and fry briefly but hot in 3 tablespoons of olive oil for 3-4 minutes. Peel and quarter the tomatoes, remove the seeds, and dice the flesh. Trim the spring onions and slice into rings. Pick the thyme leaves, reserving 4 small sprigs for garnish if desired. Roast the cashews in a pan without oil until fragrant. Wash the radicchio, remove the leaves from the head, and use them to garnish the plate. Make a dressing with the spring onions, balsamic vinegar, and the remaining oil. Mix the tomatoes with the zucchini and spread over the radicchio. Lightly drizzle with the dressing. Scatter the cashews over the tomatoes and serve with 2 slices of baguette.