Salad with salty, boiled zucchini and flower cheese

• 400g savory
• 600g pumpkins
• 2 spring onions
• 2 cloves of garlic
• 40g sundried tomato
• 150g cream cheese
• 4 tsp. tablespoons of extra virgin olive oil
• juice of 2 lemons

In two medium pots of boiling salted water, pour the salt and the zucchini separately and boil them until they soften slightly.

In the meantime, cut the onions into thin slices, mince the garlic and cut the sun-dried tomato into small pieces.

When the courgettes and the brine are boiled, strain them, cut the courgettes into slices and put them in a bowl together with the brine, onion, sun-dried tomato, garlic, olive oil, lemon juice and season with salt and pepper.

Mix the ingredients while they are still warm to absorb all the aromas.