Asian-style spaghetti salad

Ingredients for 8 servings:

• 500g spaghetti
• 1 can of corn
• 1 bell pepper(s), red, diced
• 3 beef tomatoes, diced
• 1 small zucchini, diced
• 1 onion(s)
• 1 clove(s) garlic, finely chopped
• 150 g sheep’s cheese
• some olive oil
• 2 tbsp vegetable broth
• e.g. soy sauce
• e.g. pepper, salt
• e.g. chili flakes
• n. B. Spice mix, Asian “5-spices”
• some sugar
• 1 bunch of coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

as a barbecue side dish – great for using up leftovers

Cook the spaghetti al dente in salted water according to the package instructions, drain, stir in a little olive oil (to prevent it from sticking together), and let it cool. You can also break it into smaller pieces before cooking, if desired. Cut the onion into half rings and sauté in a little olive oil, then add the bell pepper and zucchini pieces and fry briefly, add a little water, and sauté everything for about 10 minutes. Then add the diced tomatoes and chopped garlic. Sauté everything for another 5 minutes. Then fold everything into the spaghetti. Crumble the feta cheese and add it. Drain the corn well and add it too. Season the salad with the spices and soy sauce to taste. Finally, stir in the coriander leaves and let everything marinate at room temperature for at least 1 hour. Then adjust the seasoning if necessary.