Melted Goat Cheese on Zucchini Salad with Berry-Ginger Confit

Serves 4Preparation time: 45 minutes (excluding cooling time)
30 g ginger
500 g mixed berries (raspberries, blueberries, blackberries, red currants, strawberries)/ substitute with 300 g of frozen berries
80 g brown sugar
100 ml port wine
650 g zucchini
1 teaspoon acacia honey
4 tablespoons pumpkin seed oil
2-3 tablespoons lemon juice
Freshly ground black pepper
30 g pumpkin seeds
1 bunch of parsley
200 g baguette bread
1 garlic clove
250 g goat cheese roll
1. Peel and finely grate ginger. Wash berries and dry well. Remove stem from strawberries and cut into quarters. Pluck currants from stem.

2. Caramelize sugar over medium heat. Add berries, port wine and ginger and, while stirring, cook uncovered over medium heat for 5 minutes. Then pour into a glass jar and allow to cool.

3. Cut zucchini into wafer-thin slices using a cucumber slicer (or alternatively a knife). Mix honey, pumpkin seed oil, lemon juice, salt and pepper well. Coarsely chop pumpkin seeds. Mix dressing, parsley, and zucchini well and let steep for 30 minutes.

4. Cut Baguette bread into thin slices. Cut garlic clove crosswise in half. After rubbing one side of each baguette slice with the garlic, spread the slices onto a baking tray. Cut the goat cheese roll into slices and top baguette pieces. Bake in preheated oven under upper heat for 5 -8 minutes (depending on oven).
5. Serve zucchini salad with goat cheese and berry confit.