Warm grilled zucchini and pork salad

Name: Warm grilled zucchini and pork salad
Ingredients: 1 medium zucchini (300 g); 1/2 medium onion (75 g); 500 g pork leg for goulash cut into 2 cm cubes; 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 2 tablespoons oil; 1/2 teaspoon lemon juice; 2 medium tomatoes (300 g); 2 garlic cloves; 5 g parsley

Salad - Warm grilled zucchini and pork salad by Jana P. - Recipia

Warm grilled zucchini and pork salad starts with whole tomatoes grilled until soft, then crushed into a sauce. The zucchini rounds soften, the onion picks up browned marks and the pork cubes make it hearty; I serve it slightly warm, with the tomato sauce gathered to one side of the plate and a few drops of lemon. Prep: 15 minutes. Cook: 18 minutes. Total time: 33 minutes. Servings: 2. About 550 kcal and 55 g protein per serving.

Ingredients

For the salad

1 medium zucchini (300 g)
1/2 medium onion (75 g)
500 g pork leg for goulash cut into 2 cm cubes
1 teaspoon fine salt
1/2 teaspoon ground pepper
2 tablespoons oil
1/2 teaspoon lemon juice

For the sauce

2 medium tomatoes (300 g)
2 garlic cloves
5 g parsley

Preparation

1. Wash, peel and slice the zucchini into rounds. Slice the onion. Toss them with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil. 2. Cut the meat into cubes about 2 cm across and toss with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil. 3. Heat the grill pan for 3 minutes. Grill the zucchini rounds and onion for no more than 1 minute on each side, until they pick up browned marks; work in batches if they do not all fit at once. 4. Put the whole tomatoes on the grill and turn them for 3 minutes, until they soften. Crush them in a bowl, then mix with the minced garlic and chopped parsley. 5. Put the meat on the grill, cover the pan and cook for 10 minutes, until cooked through. 6. Put the zucchini, onion and meat in a bowl. Add the lemon juice and the remaining 1/4 teaspoon salt, if needed, then spoon 2-3 teaspoons of the tomato sauce over the top.

Notes

Thicker-cut rounds need a little longer on the grill than thin ones, so try to cut them evenly. Choose a firm zucchini with smooth skin; if the tomatoes are very juicy, let the sauce drain a little after crushing them. The onion is the step that’s easy to rush; with the pork, the salad is reminiscent of a warm potato salad, only the sauce is made with tomatoes. You can swap the pork for another meat, and the zucchini for eggplant or peppers. Serve it with bread and keep leftovers in the fridge for up to 3 days.