Green Salad with Sun dried Tomatoes and Zucchini

O, I wish it were summer. 

Wish I were at the sea and there were sand between my toes. 

Wish I was taking one of my long walks along the sea collecting seashells and listening to the tidal waves and to the laughter of my children. 

Every year is divided into two - the cold season which last nearly five months when all my hopes circle around the forthcomming summer, and the warm season when we do our best to be as much as possible at the Mediterranean sea. 

Ordering this salad is part of the ritual for welcoming summer. Every summer we go to our favorite restaurant and we know, this salad will be still at the menu. 

And this is such a comforting thought - everithing is there just waiting for us.

And every summer we inevitably go back there because this is our favorite spot in the world. 

Ingredients for 2 servings:

• 1 handful green salad, chopped
• 1 handful rocket salad
• 6 sun dried tomatoes, halved
• 2 zucchini
• 2 Tbsp pine nuts
• 1garlic clove
• 7 oz (200 g) goat cheese, crumbled
• 10 olives
• a spring of fresh rosemary
• 1/2 cup olive oil
• juice of half lemon
• salt to taste

Preparation:

1)Prepare the rosemary infused olive oil

Chop rosemary and garlic clove and put in a bowl. Add the olive oil and let infuse for half an hour. 

2) Grill zucchini

Heat a grill pan. Slice zucchini in very thin slices as shown in the picture above. Sprinkle some olive oil over each zucchini slice and put in the hot dry drill pan. Turn every slice after a minute of grilling and after additional minute take out of the pan and put into the bowl with olive oil and rosemary. Let slices stay into oil for half and hour.

3) Roast the pine nuts

Heat a pan and put the pine nuts into it. Roast for 2-3 minutes until they change color to golden. Take out of the pan. 

4) Assemble the salad

Put green salad and rocket salad in a deep bowl. Take every zucchini slice out of the olive oil bowl and cut into three pieces crosswise. Add sun dried tomatoes, olives, crumbled goat cheese and pine nuts. Sprinkle with some of the rosemary olive oil according to your taste, add the lemon juice and salt serve.