Lun spinach salad with marinated courgette

Ingredients for Lun spinach salad with marinated courgette

Instructions for Lun spinach salad with marinated courgette

To prepare the Lun spinach salad with marinated courgette recipe, please follow these instructions:

While the rice cooks, the marinade is made. Blend all the ingredients together (best) or shake them together in a low-density jam glass. Set aside. The zucchini is halved and cut in not too thin slices, approx. 3-4 mm. Heat a little broth in a saucepan and fry the courgette slices with basil and oregano to the courgettes become light. Pour the courgettes into a bowl and pour the marinade over.

Rinse the fresh spinach leaves thoroughly and carefully. Coarse stalk from. Let the spinach drip well and chop it very rough with a sharp knife. When the rice is done, turn it gently into the courgettes and marinade. Let the mixture stand until it is still warm, but not hot, and most of the marinade is sucked up. Turn the fresh spinach in and serve immediately.

tips:
You can use fresh herbs instead of dried, but then they should be chopped very fine or blended. You can also make the salad in a warm version. Then mix the spinach just in conjunction with the hot rice. The salad also tastes nice the following day, but take it out of the fridge well in advance. It is not exciting when it is completely cold.