When summer arrives, salads take center stage on our table. They are refreshing, light, healthy, and you can make them as tasty as you want. What happens to me, though, is that I get very tired of always repeating the same ingredients or dressings, and I'm very familiar with the most classic salads. That is why I'm always on the lookout for different things.
I'm a big fan of zucchinis and since I have my Spirelli spiralizer by Gefu I almost every week make spaghetti with tomato sauce. It's super easy, you just need to sauté a little onion in good oil, then add the hot tomato sauce. The kids eat it up and the adults, what can I say, a renewed classic that's very healthy - we even leave the plate clean! But in summer I like to make the spirals in salad form, it's very easy to prepare, you can change the ingredients and everyone always likes it.
As you will see, you don't need much to prepare a zucchini salad, and in no time we have a very attractive salad for our table that your people will surely enjoy. A different way to eat vegetables.
Spirelli 2.0 Gefu spiral cutter, Laura Ashley porcelain tray, Pallarès carbon steel knife and Bérard lemon squeezer.
Ingredients
For the spiced chickpeas:
- 250gr of chickpeas soaked or from a jar
- 1 teaspoon curry
- 1 teaspoon paprika
- 1 teaspoon masala
- 1/2 teaspoon cumin
- Salt and oil
For the salad:
- 2 whole washed zucchinis
- 2 or 3 washed radishes
- 1/2 cucumber
- Juice of 1/2 lemon
- Oil, salt and pepper to taste
- Fresh thyme to sprinkle
- 250gr of Italian burrata
Preparation
We prepare the spiced chickpeas:- If we use jarred chickpeas, wash well and let drain. Dry thoroughly with kitchen paper. Meanwhile, preheat the oven to 180 ºC.
- Place baking paper on the oven tray.
- In a bowl we put the chickpeas and add all the other ingredients, and stir with the help of a spoon so everything is well combined, place on the oven tray well spread out. Bake at 180ºC for about 20 minutes, until you see they are nicely browned.
- Take out the tray and let cool. Set aside.
- Clean, dry and cut off the ends of the zucchinis (No need to peel them!). Then pass them through a spiral cutter like the Spirelli
- Slice the radishes thinly and dice the cucumber piece.
- Place all the vegetables in a tray or serving bowl , add the juice of half a lemon, the oil, salt and pepper to taste. Mix well.
- Finally, sprinkle the fresh thyme, place the burrata on one side and add the spiced chickpeas. Ready to serve and eat. A different way to have a salad.
I hope you like it and get to work.
Spirelli 2.0 Gefu spiral cutter, Bérard lemon squeezer, Laura Ashley porcelain tray and Revol porcelain oil cruet
Recommendations
- Use zucchinis that are thin - not too thick - it will be easier to cut them into spirals.
- Choose high-quality burrata.
- As for the chickpeas we are going to use, they can be from a jar if you're short on time but make sure they are small, they turn out much better and are more delicate.
- Besides using them for the salad they can serve as a healthy snack.
Recipe author: Luisa from Cocinando con mi carmela
Comments
Claudia said:
Hola MAría del Mar,
sí podéis comprar en la tienda! :) Lo único que debéis hacerlo en ese caso por mail o teléfono. Nos ponemos en contacto y a ver si te llega pronto ese espirelli :) Saludos!
MARÍA DEL MAR said:
Es una pena que no envies nada a Canarias.
Pues me encantaría poder comprar el espirelli