Zucchini salad with walnuts

Ingredients for 2 servings:

• 6 small zucchini
• 400 g cocktail tomatoes
• 6 tomatoes, dried
• 75 ml vegetable stock
• 2 shallots
• 1 garlic clove(s)
• 1 tsp olive oil
• salt and pepper
• 1 small chili pepper(s)
• thyme sprig(s)
• rosemary sprig(s)
• 175 g feta cheese
• 3 tsp walnuts
• 1 tsp walnut oil
• 3 tbsp lemon juice
• some thyme, fresh, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

quick, vegetarian

Soak the sun-dried tomatoes in hot vegetable stock for 10 minutes and then cut into strips. Dice the zucchini. Halve the cherry tomatoes. Heat the olive oil in a pan. Roast the zucchini with the garlic, chili pepper, rosemary, and thyme. The zucchini should retain a little bite. Drain the sun-dried tomatoes, add them to the pan, and toss briefly. Mix the cherry tomatoes with the shallots and feta cheese in a bowl. Add the cooled vegetables. Mix everything with the walnut oil, lemon juice, salt, and pepper. Roast the walnuts in a fat-free pan and drizzle over the salad. If you like, you can also stir in a little fresh thyme at the end.