Colorful salad with fried zucchini and baked olive skewers

Ingredients for 4 servings:

• 2 small zucchini
• 2 cloves garlic
• 1 lemon(s), untreated, juice and zest
• 1 sprig(s) thyme, fresh
• 6 tbsp olive oil
• 500 g tomatoes
• 1 m.-large cucumber(s)
• 1 bunch of radishes
• 1 head of romaine lettuce
• 2 tbsp tomato juice
• 3 tbsp vinegar (white wine vinegar)
• Salt
• pepper
• 200 g black olives, pitted
• 100 g flour
• ½ tsp lemon pepper
• ¼ tsp oregano, dried
• 1 pinch of herbal salt
• 125 ml white wine
• 1 egg(s)
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini, dry it, and cut it lengthwise into strips. Finely chop the garlic. Remove a 10 cm piece of lemon peel and chop it. Squeeze the juice from the lemon. Wash the thyme, pat it dry, and strip off the leaves. Heat 2 tablespoons of olive oil in a pan and fry the zucchini slices over low to medium heat. Mix the garlic, lemon zest, lemon juice, and thyme. Remove the pan from the heat and pour the liquid over the zucchini, stirring it in while the zucchini is still warm. Cover the zucchini and let it simmer. Cut the tomatoes into eighths, thinly slice the cucumber, and thinly slice the radishes. Tear apart the romaine lettuce, wash the leaves, toss them dry, and cut them crosswise into finger-width strips. For the dressing, mix the tomato juice with the vinegar, salt, pepper, and the remaining oil. Mix in the salad ingredients and arrange everything on a platter, placing the zucchini next to it. Drain the olives in a sieve, then thread 3 to 4 olives onto a wooden skewer. Whisk the flour with the lemon pepper, oregano, herb salt, and wine until smooth. Beat in the egg vigorously and mix everything into a batter. Heat the oil for frying. Dip the skewered olives into the batter and fry in the oil for about 4 minutes. Briefly drain on kitchen paper and serve while still hot with the salad.