Zucchini Carrot Salad

Clean, rinse, quarter and cut the zucchini into finger-length pieces, peel, rinse and cut the carrots into finger-length pieces, add a little salted water with a dash of lemon juice and soften the carrots in it for about 8 minutes, then drain them well in a sieve, add the zucchini to the salted water for about 3 minutes and then drain them as well, rinse and chop the parsley.

Remove the skin from the garlic clove, cut into slices and mix with vinegar, oil, parsley and the juice of a lemon, season this marinade with salt, mold the still warm vegetables in the marinade and let them marinate at room temperature for a little while, then dress the lettuce and bring to the table garnished with parsley.

Our tip: Zucchini are delicate in taste and therefore also well suited for children.

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