Ingredients

• 200 g mixed salad greens (arugula, lollo rosso, baby spinach, radicchio, red oak leaf lettuce, field salad, iceberg...)
• 125 g mozzarella cheese (or feta, goat cheese, 50g parmesan shaves, smoked ricotta, ...)
• 1 -2 small zucchini
• 1 -2 garlic clove (minced or chopped)
• 2 brown button mushrooms (raw and thinly sliced)
• 10 cocktail tomatoes (in halves)
• 1 carrot (julienned)
• 2 slices thick ciabatta (toasted)
• 2 tablespoons corn kernels
• 1 -2 tablespoon white balsamic vinegar
• 2 -3 tablespoons pumpkin seed oil
• 1/2 teaspoon vegetarian broth, powder
• salt and pepper
• 1 tablespoon olive oil

Instructions

1. Chop zucchini in slices and heat olive oil in a large pan or skillet.

2. Fry zucchini slices until golden brown. Add garlic and stir. Transfer to a bowl and let cool.

3. Toast ciabatta slices until golden brown and crunchy.

4. Mix lettuce in a large bowl and add thinly sliced raw button mushrooms, cocktail tomatoe halves, corn kernels, julienned carrot and cheese (in shreds).

5. Mix carefully but thoroughly.

6. Salt and pepper to tase and add, if using, broth granules (it's surprisingly good).

7. Mix salad again.

8. Sprinkle vinegar and pumkin seed oil over lettuce, mix again.

9. Tear ciabatta bread in small shreds and incorporate into salad.

10. Enjoy!

11. (Try adding some chili flakes if you like spicy food).