A salad comprised of slices of thinly shaved apple, grilled zucchini, beetroot, manchego cheese and crunchy macadamia nuts to create the most perfect bite? Our mouth’s are watering.
Point blank: Make this salad from Green Kitchen Stories.
Beetroot, Zucchini & Apple Salad
Serves 6 persons
Ingredients
-1 medium size zucchini
-100 g macadamia nuts
-3 apples
-3 Chioggia beets
-3 beetroots
-100 g rucola
-50 g Manchego cheese
Herb & Mustard Dressing
-1/2 cup olive oil
-4 tbsp white vine vinegar
-1/3 cup fresh herbs
-1 tbsp dijon mustard
-1 clove garlic
-salt & pepper to taste
Directions
Preparing the vegetables: Wash the zucchini and cut it in ½ -inch slices. Grill them for about 1 minute on each side and set aside. Roast the macadamia nuts in pan on medium heat for a couple of minutes. Wash the apples and peel and rinse the Chioggia beets and beetroots. Slice them all as thin as you can.
Preparing The Herb & Mustard Dressing: Put all ingredients in a mixer or blender and mix until you get a smooth sauce. Taste.
Assembling the layers: Place a slice of apple, a slice of beetroot, a slice of grilled zucchini, a slice of Chioggia beet and some rucola leafs on top of each other. Repeat three more times. Drizzle the Herb & Mustard Dressing, shave some slices of Manchego cheese and top with a couple of roasted macadamia nuts.
