Salad of zucchini, baby potatoes, walnut and spicy/sweet onion
Cuisine: Arabic, Middle East
Servings
4
Preparation time
20
minutesCooking time
1
hourTotal time
1
hour20
minutesA salad for the winter when you don’t feel like raw salads, like I never do…. A salad at room temperature of zucchini and bantam from the oven. Spicy fried onions. Sweet onion and crunchy walnut. A delicious combination.
Ingredients
2 zucchini
250 gram baby potatoes
2 white onions
2 red onions
1 table spoon turmeric
1 table spoon cumin seeds
100 gram whole shelled walnuts
50 ml agave syrup
olive oil
salt and pepper
0,5 bouquet fresh mint
Cooking time
- Cut the courgettes into coarse pieces.
Cut the potatoes in half.
Put them together in a baking dish and drizzle them with some olive oil.
Place the dish in the oven at 225 degrees, for about 40 minutes.
Remove when the potatoes are cooked.
Stir well. - Finely chop the white onions and fry them in some olive oil until soft and brown for about 15 minutes.
Then add the turmeric and cumin seeds. - Toast the walnuts in a dry frying pan until warm, browned and crispy.
- Cut the red onions into rings. Fry these in olive oil for fifteen minutes until soft and brown. Then add the agave syrup and let it heat for another 3 minutes.
- Spoon the onion/turmeric mixture through the zucchini and potatoes. Bring it to taste with salt and pepper.
Finely chop the mint leaves. - Before serving, scoop the zucchini/potatoes into a nice bowl. Then divide the walnuts over the salad. And place the red onion in the middle. Then divide the fresh mint over the salad.
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