John Myers
Tortellini Arugula Salad
The perfect tortellini arugula salad recipe with a picture and simple step-by-step instructions.
- 1 pack Tortellini filled with cheese from the cooling shelf
- 0,5 shell Arugula
- 1 size Beefsteak tomato fresh
- 1 pole Spring onions fresh
- 1 Handful Freshly chopped chives
- 100 gr Sheep cheese
- 1 tbsp Sesame
- 1 tbsp Black cumin
- 1 tsp Pepper
- 2 tbsp Salt
- 1 Knife point Chill flakes
- 4 tbsp Rapeseed oil
- 1 Garlic cloves chopped
- 250 gr Natural yoghurt
- Water
- First you prepare the garlic yogurt by placing the yogurt in a bowl and stirring it with a little water to make a salad dressing. Not too thick but not too runny either. Finely chop the clove of garlic and add to the yogurt. Season with 1/2 tbsp salt and place in the fridge.
- Bring 1 liters of water with 1 tablespoon of salt to a boil, turn the stove down, add the tortellinis to the water and cook until done.
- In the meantime, wash and drain the rocket. Finely chop the spring onions, chives and tomatoes. Put the rocket and the finely chopped vegetables in a glass bowl. Season with 1/2 tbsp salt, 1 tsp pepper, 1 pinch of chilli flakes and 2 tbsp oil. Mix everything together well.
- Take the tortellinis out of the hot water, rinse briefly under cold water and place in another bowl and mix with 2 tablespoons of oil. Let cool down.
- Dice the sheep’s cheese and add to the rocket salad. Add 1 tablespoon of sesame seeds and black cumin and mix everything together again. Finally fold in the cooled tortellinis.
- Portion onto a plate and sprinkle some of the garlic yoghurt over it. If you like, you can sprinkle some sesame on top.
- Whether for a barbecue in the summer or simply as a side dish or as an appetizer with fresh flatbread … A pleasure!
Facebook Comments