2 Rondini zucchinis 2 hands full (250 gr) mushrooms 1/2 red onion 2 cloves of garlic 1/2 feta (approx. 100 gr) fresh thyme 1 sweet potato Zatar. spice 1 tin kidney beans 2 spring onions 2 hands full Babyleaf salad (approx. 180 gr) 3 tbsp apple cider vinegar 2 tbsp olive oil salt & pepper
Wash the zucchinis and cut off the top. Hollow out with a large spoon.
Peel the sweet potatoes and cut into slices.
Place the sweet potato slices and the courgettes on a baking tray lined with baking paper. Sprinkle with some rapeseed oil and sprinkle with zatar. Bake in the oven at 180°C circulating air for approx. 20 minutes.
Dice the feta and clean the mushrooms and cut into slices. Press the garlic cloves, cut the red onion and fry both in a pan with some rapeseed oil until translucent. Add the mushrooms and fry for about 4 minutes. Now add fresh thyme (rub the fine leaves off the branch and let them fall into the pan). Put the pan aside.
Meanwhile wash salad and mix with kidney beans, chopped spring onions, apple vinegar and olive oil.
Arrange the salad in two bowls, place the zucchini on top and fill the mushroom filling into the zucchini. Garnish with the sweet potato slices.