Zucchini salad with cashews

Ingredients for 2 servings:

• 2 zucchinis
• 12 cherry tomatoes
• 1 spring onion(s)
• ½ head of iceberg lettuce
• 3 tbsp, heaped cashews
• some oil for frying
• 4 tbsp oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• n. B. Salt
• n. B. Pfeffer
• n. B. Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with cherry tomatoes

Wash the zucchini and peel it with an asparagus peeler, leaving alternating strips of peel on each zucchini. This will look more appealing later. Cut the zucchini into slices, season with salt, pepper, and thyme, and fry in a little oil for a few minutes. It will look particularly appealing if you use a grill pan for this. Remove the zucchini from the pan and let it cool. Don’t rinse the pan; instead, fry the cashews in the pan at a low temperature and then let them cool as well. I always mix salted and unsalted cashews. Cut the lettuce into bite-sized strips, wash, and drain. Wash and quarter the cherry tomatoes. Trim, wash, and thinly slice the spring onions. For the dressing, mix all the ingredients together in a large bowl and season with salt, pepper, and thyme. Top the dressing with the iceberg lettuce, then the spring onions, cherry tomatoes, and cooled zucchini slices. Mix everything well and arrange on plates. Before serving, scatter the cashews over the salad on the plates.