Vegetable Salad with Matie

Perhaps your new favorite bean dish:

Rinse fennel, celery, zucchini, peeled carrot and asparagus spears and dice about 1 1/2 inches.

Yellow zucchini is not yet widely available on the market, but the taste will not change if you use only green zucchini instead.

Heat 2/3 of the oil in a deep frying pan and roast the vegetables in it, stirring, for about 10 minutes over medium heat until al dente.

Season with salt, pepper and vinegar. Allow to marinate for 15 minutes.

Season the matjes fillets with pepper. Heat the remaining oil in a frying pan and sear the fish fillets briefly on both sides.

In a second frying pan, roast the pumpkin seeds without fat until golden brown.

Arrange the vegetables on two plates, top with the fried matie and crown with the plucked artichoke leaves.

Sprinkle with pumpkin seeds and savory leaves to bring to the table.

Original recipes from :

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