Summer salad with ptitim

Ingredients:

• 1 tbsp. ptitim
• 1 small red onion
• 1/4 cup olive oil
• 1 zucchini, cut into strips
• 1/4 cup lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon white wine vinegar
• 1 cup arugula
• 220 g goat cheese, chilled and crumbled

Preparation:

1. Cook the ptitim according to the package directions.
2. Preheat oven to grill mode.
3. Slice the onion into thin rings and sauté in a skillet with 2 tablespoons olive oil over medium heat until caramelized, about 20 minutes.
4. On a baking sheet, toss the zucchini with the remaining 2 tablespoons olive oil and a pinch each of salt and ground black pepper and broil until tender and crispy in spots, about 5 minutes.
5. Stir the zucchini and caramelized onions into the cooked ptitim. Then add the lemon juice, parsley, white wine vinegar, arugula, goat cheese, and a little salt and black pepper, and stir to evenly distribute the ingredients.