Grilled zucchini salad

Ingredients for 4 servings:

• 100 g walnuts
• 200 g bulgur, coarse
• 500 ml water
• Salt
• 1 kg zucchini
• 100 ml extra virgin olive oil
• 1 tbsp Salted lemon(s), as a paste or finely chopped
• 1 garlic clove(s)
• 2 tsp honey
• pepper, black
• 175 g feta cheese
• 1 handful of parsley, flat
• 1 handful of mint leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with salted lemons, walnuts, feta cheese and bulgur

Roast the walnuts in a pan without fat until fragrant. Let cool on a board and roughly chop. Wipe the pan clean and add the bulgur. Roast until it darkens slightly and smells similar to popcorn. Pour in water, add a little salt, and cook for about 8 minutes. Then remove from the heat, let it swell, and let cool. Preheat the grill or a grill pan. Cut the zucchini lengthwise into 1 cm thick slices, season with salt, and brush with olive oil. Grill on the grill or in the pan for 2 minutes until stripes appear. Turn over and grill on the other side until stripes appear. Let cool in a sieve and then cut into bite-sized pieces. Mix a dressing from lemon paste or finely chopped salted lemons, the remaining olive oil, pepper, honey, and garlic. No additional salt is needed! Dice the feta cheese. Wash the herbs, shake dry, and roughly chop. Add the bulgur and zucchini, mix everything together, and sprinkle the walnuts on top. You’ll only need a piece of baguette for this, but the salad also looks great on a buffet! As a vegetarian main course, this quantity serves 4, or as a side dish for 8 people. Note: Salted lemons are hard to come by, and the paste even harder and more expensive! Recipes for salted lemons are available in the database, but they take time to prepare. If you’re impatient and don’t want to wait, you can make the paste quickly and easily yourself: Slice 2 lemons and place them in a small saucepan with 2-3 heaped tablespoons of salt (depending on whether the lemons are large or small). Add a splash of water and bring to a boil. Simmer over low heat for about 20 minutes. Cool and puree with an immersion blender or in a blender. Pour the paste into a jar, refrigerate, and let it steep for a day.