Salata de dovlecei copti este atat de aromata, dietetica si sanatoasa, incat veti vrea sa o pregatiti tot timpul anului. Dovleceii simpli copti, aromati cu ceapa si usturoi si desavasiti cu iaurt grecesc vor fi pur si simplu savurosi la o masa de pranz, alaturi de o lipie proaspata si o salata de rosii.

• 2 dovlecei / 2 zucchini
• 50 grame iaurt grecesc 2% / 50 grams greek yogurt 2%
• 1 catel de usturoi / 1 garlic clove
• 1/2 ceapa mica / 1/2 small onion
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 1 lingura patrunjel verde / 1 tablespoon parsley
• 1/4 lingurita fulgi de chilli / 1/4 teaspoon chilli flakes
• Sucul de la 1/2 lime / Juice from 1/2 lime
• Sare / Salt

Spalam dovleceii si ii asezam pe o tava acoperita cu hartie de copt. Ii introducem in cuptorul incins la 180 grade Celsius pentru 20 – 30 de minute pana cand devin moi. Ii taiem pe jumatate si cu ajutorul unei linguri scoatem miezul pe care il lasam la scurs intr-o strecuratoare timp de o ora.

In bolul unui blender punem patrunjelul, usuroiul, ceapa si mixam. Adaugam apoi iaurtul grecesc, sucul de lime, miezul dovleceilor, sare, ulei de masline si fulgi de chilli.

Mixam pana obtinem o crema fina pe care o servim alaturi de lipii proaspete si o salata de rosii cu ceapa.

Detaliile video ale retetei:

Daca v-a placut Salata de dovlecei copti, va invit sa incercati si:

English version

Roasted Zucchini Salad

Baked zucchini salad is so aromatic, dietary and healthy, that you will want to prepare it all year round. Simple baked pumpkins, flavored with onion and garlic and seasoned with Greek yogurt, will be simply delicious at a lunch table, together with a fresh ham and a tomato salad.

Wash the pumpkins and place them on a tray covered with baking paper. Put them in the oven heated to 180 degrees Celsius for 20-30 minutes until they become soft. We cut them in half and with the help of a spoon we remove the core, which we leave to drain in a colander for an hour.

In the bowl of a blender, put the parsley, shallot, and onion and mix. Then add Greek yogurt, lime juice, pumpkin core, salt, olive oil and chili flakes.

We mix until we get a smooth cream, which we serve with fresh leeks and a tomato and onion salad.

You can find the video details of the recipe here.

If you liked Baked Pumpkin Salad, I invite you to try Melitzanosalata, Mushrooms with garlic mayonnaise or Eggplant Salad with Baked Garlic.

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