Spring Gourmet Salad

1 . Stage

Cut zucchini slices at least 4 mm wide, put them on a baking tray, drizzle with olive oil, salt, pepper and bake in the oven at 220* for 20 minutes.

2 . Stage

Brush the eggplant and peppers with olive oil and bake in the oven at 200* for 30 minutes. I cut off a piece of pepper for decoration.

3 . Stage

Peel the baked eggplant and cut the flesh into cubes. Place in a bowl and drain off the liquid.

4 . Stage

Peel and peel the peppers and also chop them in cubes.

5 . Stage

Cut the cheese into small cubes.

6 . Stage

Chop the walnuts finely. Mix eggplant, cheese and nuts, dress with olive oil, add the juice of half a lemon and honey. Season with pepper and salt to taste.

7 . Stage

Place zucchini on a plate, spiralizing it, in the center - the eggplant mixture, cheese and nuts. Decorate with cherry tomatoes, chopped bell peppers. Gently roll up the lettuce leaf in a bouquet.