Zucchini and feta parcels with tomato and rocket salad

Ingredients for 4 servings:

• 400 g date tomatoes
• 4 thin spring onions
• 2 zucchinis
• 2 packs of feta cheese
• 150 g arugula
• 5 stalks of basil
• 2 tbsp balsamic vinegar, suitable for vegetarians
• 6 tbsp olive oil
• pepper
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

vegetarian

Wash, quarter, and deseed the date tomatoes. Clean the spring onions and slice them into thin rings. Mix both in a bowl with the balsamic vinegar, season with salt and pepper, and set aside for one hour. In the meantime, preheat the oven to 180°C (top and bottom heat) or 160°C (fan). Cut the zucchini lengthwise into slices about 2 millimeters thick. This is best done with a vegetable peeler or a bread slicer. Blanch the zucchini strips in salted water for one minute—not too long, or they’ll tear, not too short, or they won’t bend. Cool and pat dry. Quarter the feta cheese, cross two zucchini strips on each side, place a piece of feta cheese in the middle, and fold them into parcels. Place the zucchini and feta cheese parcels in an ovenproof dish, season with pepper, and drizzle with two tablespoons of olive oil. Bake in the oven for 15 to 20 minutes. Wash the basil and shake dry, pluck the leaves from the stems, finely chop, and toss with the tomatoes. Stir in the remaining olive oil. Finally, wash the arugula and toss with the tomatoes just before serving. Serve the zucchini and feta cheese parcels with the tomato and arugula salad. Serve with flatbread or ciabatta bread.