Hearty zucchini salad

Ingredients for 4 servings:

• 1 large zucchini
• 1 tsp coconut oil
• 15 tomatoes, dried
• 100 g Emmental cheese, diced
• 1 can of corn, approx. 300 g
• 1 tbsp spice mix, e.g. salad fine salad herbs
• 3 tbsp balsamic vinegar, lighter
• 1 shot of water
• 1 tbsp sunflower oil

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 20 minutes

vegetarian

Cut the zucchini into bite-sized pieces and sauté in a non-stick pan with coconut oil. Cut the sun-dried tomatoes and Emmental cheese into bite-sized pieces and place them in a salad bowl with the corn. Combine the salad dressing, balsamic vinegar, sunflower oil, and water in a shaker and shake well. Once the zucchini have cooled, add it to the salad bowl and pour the dressing from the shaker over it, mixing well. Let it sit in the refrigerator for at least 3 hours, preferably overnight.