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3.
Mix the oil, soy sauce, fish sauce,
lime juice, garlic, and ginger in a
large bowl.
4.
Spread the dressing on the fried
parsnips. Divide onto two plates
and garnish with the spring onion
and carrot.
Greek-inspired cucumber pasta salad with feta cheese
Ingredients for 1 portion:
• ½ cucumber
• ¼ green pepper
• 8 egg tomatoes
• 5 Kalamata olives without pits
• 1 tbsp. red onion in strips
• ½ lemon
• 30 g feta
• ½ tbsp. olive oil
• 2 sprigs fresh oregano
• salt, pepper
Preparation:
1.
Wash the cucumber, turn it into
narrow spaghetti strips in the
spiral cutter, and divide it into
bite-sized pieces.
2.
Wash the green pepper and
tomatoes. Cut the pepper into
quarters, remove the pips and cut
one quarter into pieces. Halve the
tomatoes and add everything to
the Kalamata olives in a bowl.
3.
Peel the onion, cut it into small
strips, and add to the rest of the
ingredients.
4.
Strip the leaves from the orega-
no sprigs and chop them finely.
Squeeze the lemon over the salad
and add the olive oil and oregano.
Season with salt and pepper.
5.
Arrange the salad on a plate,
place the piece of feta on top,
and drizzle with a few splashes of
olive oil.
