Preparation time: approx. 30 minutes (plus toasting time)
Per portion approx. 315 kcal / 1323 kJ
9 g P, 24 g F, 16 g CH
4 courgettes, approx. 800 g
10 tbsp olive oil
2 spring onions
bunch of thyme
100 g cashew nuts
4 tbsp balsamic vinegar
1 Trim, wash and dry the courgettes, then slice. Season with salt and pepper. Sauté briefly in 3 table
spoons of hot oil. Remove from the pan and drain on kitchen paper.
2 Wash the tomatoes and remove the stalks. Pour over boiling water, then skin, deseed and chop the flesh. Trim, wash and dry the spring onions, then cut into rings. Wash and dry the thyme and pluck off the leaves. Reserve some for garnish and chop the rest.
3 Dry fry the cashew nuts in a pan. Wash, trim and spin dry the radicchio leaves, then arrange them on plates. Top with the courgette slices, diced tomatoes and spring onions.
4 Make a dressing of the thyme, the remainder of the olive oil, the balsamic vinegar, salt and pepper, and pour over the salad. Sprinkle over the cashew nuts. Garnish with the reserved thyme leaves and serve. Serve with garlic bread.