Candy and a bitter salad of blended zucchini

A dish with beautiful candy and bitter notes: courgettes are cooked in a pineapple and tomato sauce. To be loved with a salad, meat or fish.

Components

Facet dish For four folks

10 g of ginger

1 clove of garlic

1 shallot

½ chilli

2 slices of canned pineapple

1 tablespoon of sunflower oil

1 teaspoon of tomato paste

1 litre of canned pineapple juice

0.5 l of water

2 tablespoons of white wine vinegar

1 tablespoon of soy sauce

salt

500 g of inexperienced, yellow and swallow courgettes

The way to proceed

Preparation:

approx. 25 minutes

Cooling down

Whole time:

1 h 55 min

Chop the ginger, garlic, shallot and seedless chilli. Lower the pineapple into cubes. Let all of it dry within the oil. Add the tomato paste and fry it till it smells good. Add the pineapple juice, water, vinegar and soy sauce. Season with salt and simmer for 10 minutes. Lower the courgettes lengthwise in half after which into 5 mm slices. Divide the swallows in 4 after which minimize them into slices. Put them within the sauce and prepare dinner for 2-Three minutes. Let it settle down. Combine the zucchini with inexperienced salad and accompany it with chilly fish or meat. The zucchini salad will be saved within the fridge for 1 week. You may be interested to read about the cabbage pesto recipe/ beef salad bowl recipe/ Italian apple cake recipe/ rice puddings recipe/ mandarin marmalade recipe.