Antipasti salad with Bündner meat

For 6 people
  • 4 peppers (e.g. yellow and red)
  • 3–4 small zucchini
  • 2 Garlic cloves
  • 4–5 Sprigs of rosemary
  • 4 EL Rapeseed oil
  • salt
  • Pepper
  • 8–10 EL dark balsamic vinegar
  • 200 g Rucola (rocket)
  • 250 g Mozzarella, light (8.5% absolute fat)
  • 150 g Thinly sliced ​​Bündner meat
45 minutes
Clean and wash the peppers and beautiful in strips oath. Clean, wash and slice the zucchini. Peel and roughly chop the garlic. Wash, pluck and roughly chop the rosemary.
Heat 2 tablespoons of oil in a large non-stick pan. Fry the zucchini in it, turning, for about 5 minutes. Briefly fry half each of the garlic and rosemary. Season with salt and pepper. Deglaze with 4–5 tablespoons of vinegar, bring to the boil briefly and remove with the stock.
Clean the pan. Heat 2 tablespoons of oil in the pan. Fry the paprika in it for 5 minutes. Season with salt and pepper. Fry the rest of the garlic and rosemary briefly and deglaze with the rest of the vinegar. Take out with the stock, let cool down.
Clean the rocket,wash and shake dry. Tear apart the mozzarella or roughly chop it. Mix the vegetables, rocket and mozzarella, season to taste. Serve with Bündner meat.
1 person approx.:
  • 300 kcal
  • 23 g protein
  • 20 g fat
  • 6 g carbohydrates


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