Zucchini with lemony ricotta and herby pesto
Step 1/4
- 1 cup baby spinach
- ⅓ cup mushroom
- ¼ cup onion
- ¼ cup cherry tomato
Chop and sauté the veggies on olive oil
Step 2/4
- ¼ cup olive
Add the olives
Step 3/4
- 4 slices Prosciutto di Parma
Add the prosciutto, either on top of the salad or on the side
Step 4/4
Optional - can be served with quinoa or tortillas
in Berlin