Roasted vegetable salad with mozzarella and Bündner Fleisch

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 2 yellow and red peppers
  • 4 Courgette
  • 2 Garlic cloves
  • 4–5 Branches of rosemary
  • 4 TABLESPOONS good olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 10 TABLESPOONS darker
  • 7-10 Tbsp Balsamic vinegar
  • 200 g Arugula
  • 250 g Buffalo mozzarella
  • 150 g Bündner meat in thin slices

Directions

  1. 1

    Clean, wash and cut the peppers into strips. Clean, wash and cut the zucchini into thick slices. Peel garlic and chop roughly. Wash rosemary, dab dry, pluck needles and chop coarsely.

  2. 2

    First fry the zucchini in a large frying pan in 2 tbsp. hot oil while turning for about 5 minutes. After approx. 3 minutes add half of the garlic and rosemary and fry with the zucchini. Season with salt and pepper. Deglaze with 5 tbsp vinegar, bring to the boil briefly and remove.

  3. 3

    Wipe the pan and then prepare the peppers in the same way with the remaining oil, garlic, rosemary and vinegar. Let all the vegetables cool down.

  4. 4

    Sort the arugula, wash and drain. Pluck or roughly chop the mozzarella. Mix fried vegetables with rocket, mozzarella and Bündner Fleisch.

Nutrition Facts

KCAL
310 kcal
CARBS
4 g
FATS
22 g
PROTEINS
22 g