Meatloaf and spaetzle salad

Ingredients for 5 servings:

• 500 g meatloaf, coarse or fine
• 250 g spaetzle
• 250 small jars of gherkins
• 3 onions, red
• 2 red bell peppers
• 1 bunch of radishes
• 1 tbsp mustard
• salt and pepper
• Cucumber juice
• Sunflower oil
• curly parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil the spaetzle according to the package instructions. Cut the meatloaf into thin strips, about the same width and length as your spaetzle; this will make it more presentable and easier to fork over. Cut the onions, bell peppers, pickles, and radishes into strips. Mix the pickle juice, mustard, vinegar, parsley, salt, and pepper together to make a well-seasoned salad dressing. The spaetzle absorb a lot of flavor, so you may need to add more seasoning later. Drain the spaetzle, place it in a bowl, and let it cool briefly. Add the remaining ingredients, pour over your marinade, and mix everything together. Let the salad sit for a while and season to taste. I like to use meatloaf instead of regular Lyoner because it’s a bit heartier.