Zucchini crepes on lettuce with feta cheese and dried tomatoes with pumpkin seeds

Ingredients:

• 1 big zucchini

Crepe batter:

• ½ glass of flour
• ½ glass of milk or water
• 1 egg
• dash of salt

Salad:

• feta cheese
• lettuce
• tomatoes

Garlic yoghurt sauce:

• olive oil (about 2 tablespoons)
• 1 clove of garlic
• 1 natural yoghurt
• your favourite herbs (e.g. Herbes de Provence)
• OLE! Dried Tomatoes with Pumpkin Seeds in Oil with Herbs
• salt, pepper

Combine the sauce ingredients. Pour the yoghurt into a bowl and slowly add olive oil as you mix. Add the chopped garlic clove and herbs. Sprinkle with salt and pepper.

Cut the zucchini into slices of around 0.5 cm. Make the crepe batter and refrigerate for at least 15 minutes. Dip the zucchini slices in the batter and fry on hot oil in batches.

Optionally dry on paper. Arrange on the lettuce with tomatoes, feta, and OLE! Dried Tomatoes with Pumpkin Seeds. Add sauce before serving.