- vegetable marrows - 300 Grams
- sweet red pepper - 1 piece
- of vegetable oil - 200 Milliliters
- salad romaine - 100 Grams
- Cedar Oil - 40 Milliliters
- lemon juice - 20 milliliters
- Black Ground Pepper - 1/4 Teaspoon
- salt - 1/4 teaspoons
- a mixture of Provan herbs - 1/2 Teaspoons
- honey - 10 Grams
- pine nuts - 50 Grams
1. Cut zucchini slices, semicircles or quarters with a thickness of 0.5-0.7 cm. Cut the sweet pepper into strips. Fry vegetables in vegetable oil in a frying pan. 2. Rinse the lettuce, dry it and pick it up in a salad bowl. Add the fried vegetables. 3. To prepare the dressing, mix cedar oil, lemon juice, spices and honey. Beat with a fork until homogeneous. Season the salad and stir. 4. Fry the pine nuts in a dry frying pan until ruddy. Sprinkle with nuts salad and warm or chilled.
Servings: 3-4