Malta-style zucchini salad

Ingredients for 4 servings:

• 6 small zucchini
• 5 spring onions
• 4 tomatoes, dried
• 6 green olives with almonds
• 6 olives, black
• 1 tbsp capers
• 2 tbsp vinegar
• 2 tbsp water
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

simple and very good for grilling

Cut the zucchini into 3-4 mm thick slices and cook in a fan-assisted oven at 140°C for 30-40 minutes to dry. This can also be done on the grill using indirect heat. The surface should feel dry to the touch. Finely chop the tomatoes. Thinly slice the olives. Finely chop the spring onions and fry them. Mix the tomatoes with the olives and spring onions and stir in 1-2 tablespoons of olive stock. Finely chop the capers and fold them in. Add 1 tablespoon of the caper stock. Now mix the mixture with vinegar and water. Let the dressing stand for 30 minutes. After the zucchini is cooked, add it to the dressing and mix everything well. If it’s a bit too dry, add a little more water and some of the olive stock. Let the salad stand overnight. If desired, you can season with salt and pepper. For a milder flavor, add a little sugar. As an alternative to vinegar, you can also use fresh lemon juice. Before serving, toss the salad with olive oil. You can also add fresh herbs.