Warm Zucchini Salad with Cherry Tomatoes

Rinse and dry the zucchini, cut the ends into small pieces and slice the rest of the unpeeled zucchini. Skin and chop the shallots and the garlic clove. Rinse the dill, pat dry, remove the coarse stems and chop the rest.

Rinse the cherry tomatoes, dry them, cut them in half and place them in a large bowl with the dill.

Heat a non-stick frying pan, add 1 tbsp oil and sauté the shallots, garlic and zucchini slices. Stir gently in between. Season with salt and pepper, add the hot clear soup and the vinegar and let the vegetables simmer in the hot broth until they are cooked. In a second frying pan, toast the peanut kernels together with the oat flakes until crispy. Remove the vegetables from the broth with a skimmer and fold into the tomato-dill mixture. Whisk the remaining oil into the gravy and mix the warm marinade into the salt. Sprinkle the peanut-oatmeal mixture on top.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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