Salad with raw zucchini, galotyri, carob and spearmint
Ingredients
- 2 zucchini (medium size)
- 10 carob rusks
- 5 tablespoons of galotyri
- zest of lemon (preferably)
- pine cone (preferably)
- fresh spearmint leaves
- salt (preferably)
- pepper (preferably)
- marshmallow leaves (optionally)
- olive oil - lemon dressing
- 90 grams olive oil
- 30 grams lemon juice
- 20 grams mild mustard
- salt (preferably)
- pepper (preferably)
Instructions
- Add all the ingredients in the mixer and mix well, until they become a fine mass.
- Wash down the zucchini and place them in the fridge in order to freeze them.
- Remove their edges using a knife and then with a peeler or a mandoline slicer, create some nice-looking peels from the zucchini.
- Wrap the zucchini peels into rolls, add them in a plastic bowl with a cover, as seen in the video and then ret them slightly with 2 tablespoons of the olive oil – lemon dressing.
- Cover lid the bowl and marinade them in the fridge, for at least 1 hour.
- Place the zucchini rolls in a shallow plate and add 3 tablespoons of the olive oil – lemon dressing, salt and pepper.
- Next add a bit of pine cone, either roasted or not.
- At that point, add 5 tablespoons of galotyri on different parts of the salad.
- Add the carob rusks. Before adding them, it would be wise to slightly break them in pieces, using your hands.
- Lastly, add the spearmint leaves, zest of lemon, pepper and dried marshmallow leaves.
For the olive oil - lemon dressing
For the salad
zucchini, galotyri, carob, spearmint, salad