Crispy zucchini salad with leftover roast

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g courgette
• 2 200 g cooked meat
• 3 2 tablespoons oil
• 4 3 tablespoons rémoulade dressing
• 5 2 tablespoons herbs of your choice (optional)
• Total weight: 975 grams

Times:

Preparation	Cooking	Start to finish
15 min.	7 min.	25 min.

Step by step recipe

• 1: Prepare 700 g courgette.
• 2: Cut the slices so they aren't too thin—they should still be crunchy—and place them in a bowl.
• 3: Cut ingredient 1 (in this case, leftover roast pork) into small cubes.
• 4: Pour the oil into a small skillet over high heat, and when it’s hot, add the diced cooked meat.
  Brown them to your liking, stirring frequently.
• 5: Then pour it into the bowl.
• 6: Add the chopped 3 tablespoons rémoulade dressing and 2 tablespoons herbs of your choice, and mix well.
• 7: Your salad is ready.

Remarks

You can substitute the rémoulade sauce for a simple vinaigrette.
Use any cooked meat —pork, beef, poultry, etc.— depending on what you have on hand.

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