Cheese salad with egg and olives

Ingredients for 4 servings:

• 150 g zucchini
• 6 tbsp sunflower oil
• 400 g hard cheese in one piece (e.g. Emmental or similar)
• 150 g cherry tomatoes
• 50 g spring onions
• 2 medium-sized eggs, hard-boiled
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp mustard, medium hot
• 60 g olives, black
• 1 tbsp chervil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the zucchini into slices about 2 mm thick. Heat 2 tablespoons of sunflower oil in a pan. Fry the zucchini slices on both sides until golden brown and season with salt and pepper. Remove, drain well on kitchen paper, and let cool. Cut the cheese into sticks about 5 cm long. Wash and quarter the cherry tomatoes. Trim the spring onions and slice into rings. Peel and eighth the eggs. Pit and quarter the olives. For the dressing, mix the vinegar, lemon juice, salt, pepper, and mustard in a small bowl, then stir in the remaining 4 tablespoons of oil. Combine the fried zucchini slices, cheese sticks, cherry tomatoes, spring onions, and olives in a large bowl. Pour the dressing over the top and mix everything gently. Season again with salt and pepper, if desired. Arrange the cheese salad on plates and serve garnished with the eggs and chervil.