Summer Recipe: Salad with Crispy Zucchini, Chanteria and Pecorino Cheese

Ingredients:

Zucchini – 100 g

Chanterelles – 100 g

Garlic – 5 g

Thyme – 1 g

Sun-dried tomatoes – 20 g

Pecorino cheese – 10 g

Arugula – 35 g

Salt – 1 g

Pepper – 1 g

Cooking method:

1. Cut the zucchini into thin circles on a slicer.

2. Fry the chanterelles with garlic and thyme until golden brown.

3. Cut the sun-dried tomatoes into strips, mix with arugula, salt and pepper to taste, and put on a plate.

4. Top with zucchini, with fried chanterelles and slices of pecorino cheese.