Zucchini salad with honey-mustard dressing

Ingredients for 4 servings:

• 2 m large zucchini, approx. 400 g each
• 1 large bell pepper(s), red
• 1 m.-sized apple, sour, optional
• 1 m.-large onion(s), mild
• 50 g Parmesan, coarsely grated
• 1 tbsp balsamic vinegar, lighter, plus a little more to taste
• 1 tsp acacia honey
• 2 tsp Dijon mustard, medium to hot, depending on your taste
• 2 tbsp olive oil, cold-pressed
• ¼ tsp white pepper, ground
• Salt
• 1 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

vegetarian

Wash the zucchini, bell pepper, and apple and pat dry. Cut the zucchini in half lengthwise, then quarter again. Cut the quarters into slices approximately 3 mm thick. Pour the olive oil into a non-stick pan, set the stove to 2/3 of full power, and heat the oil along with the zucchini. Turn the vegetables frequently. Be careful not to overcook the zucchini. It should remain firm to the bite and not brown. Taste a piece every now and then to check the cooking time. Then transfer the zucchini to a bowl and let it cool briefly. Add the balsamic vinegar and a pinch of salt to the still-warm zucchini and carefully fold in. Core the bell pepper and, if desired, the apple and cut into fairly large cubes. Finely dice the onion. Grate the Parmesan cheese using a coarse grater. Once the zucchini has cooled, stir in the diced ingredients. In a small bowl, combine the honey and mustard, stir in the extra virgin olive oil, pour the mixture over the salad, and mix well. Add the Parmesan cheese and season the salad with pepper, salt, and vinegar. Let the salad stand for a while, about 5-10 minutes, and adjust the seasoning if necessary.