Bibi's summer spaghetti and vegetable salad

Ingredients for 4 servings:

• 250g spaghetti
• 1 pack of Greek sheep cheese
• 1 small jar of olives, green or black
• 10 cherry tomatoes
• 2 spring onions
• ½ small zucchini
• ¼ eggplant(s)
• some olive oil for frying
• 1 cup arugula, finely chopped
• 2 tbsp green pesto (arugula pesto)
• n. B. Italian herbs, to taste (dried or fresh)
• 1 pinch(s) cumin
• e.g. salt and pepper
• n. B. Olive oil, approx. 6 – 8 tbsp, very good

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick salad for grilled dishes

Cook the spaghetti until al dente, then rinse with cold water. Cut the zucchini and eggplant into small cubes and fry briefly in a pan with a little olive oil. Once cooled, pour over the spaghetti. Quarter the cherry tomatoes, slice the spring onions into rings, and add them to the spaghetti along with the arugula. Sprinkle the feta cheese and olives over the top. Mix the pesto, olive oil, herbs, and spices to make a dressing. Pour over the salad and toss everything gently.