Frisée Salad with Roasted Vegetables

Clean, rinse and cut frisée lettuce into bite-sized pieces. Rinse and clean vegetables and cut into 2 to 3 cm pieces. Roast vegetables in portions in a frying pan in hot oil for about three minutes until hearty brown. Season with salt and pepper. Rinse basil and cut into strips.

For the sauce:

Stir through juice of one lemon, sherry and crushed garlic. Add oil and season with salt, pepper and sugar. Mix frisÂes lettuce, cooled vegetables and basil and pour the sauce on top.

Tip

You can roast the vegetables the day before.

Nutritional values

Nutritional values: per unit about 150 calories, 12 g fat

Tip: Zucchini are 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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