Spicy zucchini salad with chili

Ingredients for 2 servings:

• 500 g zucchini
• Msp. Dill
• n. B. garlic
• 4 tbsp olive oil
• 2 tbsp herbal vinegar, 5% acid
• 1 pepper, red
• ½ tsp oregano
• 1 ½ tbsp honey
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the zucchini, but don’t peel it. Using an asparagus peeler, slice it lengthwise into thin strips. Salt the strips and let them sit in a sieve for at least 30 minutes, preferably an hour. Squeeze the liquid out and then squeeze it again on a paper towel. This is very important to remove any remaining liquid. Slice or press the garlic (garlic granules also work), chop the dill, and cut the chili peppers into very fine, long strips. Mix the oil, vinegar, honey, salt, pepper, oregano, and dill well. Pour the dressing over the zucchini and chili pepper strips and let it marinate. If you like it a bit spicier, you can add some chili flakes. Note: The salad will still be super crisp and delicious even after days in the fridge.