Mediterranean Vegetable Salad with Fried Crottin

Cut the melanzani into slices, season with salt and juice. Then dry with a paper towel. Halve the peppers, remove the seeds and cut into quarters. Cut zucchini and fennel into slices. Roast the vegetables in a frying pan with olive oil for about 5 minutes. To the slices of zucchini add a sprig of rosemary and thyme and a clove of garlic pressed form. Clean the artichoke hearts, soften the hearts and then quarter them.

Rub a salad bowl with a clove of garlic. Roast vegetables and artichoke hearts in the baking dish form. Dress with olive oil, balsamic vinegar and juice of one lemon, stir in basil and season with pepper and salt.

Cut cheese into finger-thick slices, press them into the breadcrumbs on both sides and toast in a frying pan with olive oil for about 1 minute on each side. Place the cheese slices on the lettuce and bring to the table.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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