Cheese spaetzle lamb's lettuce with melon

Ingredients for 4 servings:

• 500 g lamb’s lettuce
• 400 g spaetzle, cooked
• 2 small bell peppers
• 1 egg(s)
• 250 g honeydew melon(s)
• 100 g gratin cheese
• 2 tbsp raspberry vinegar
• 1 tbsp Balsamic vinegar, white
• some herbs of your choice
• 1 handful of sunflower seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 minute; Total time approx. 16 minutes

Wash the lamb’s lettuce and place it in a bowl. Empty the spaetzle into a bowl, sprinkle with the gratin cheese, and microwave until the cheese has melted. Wash and chop the bell peppers. Chop the egg as well. Peel the honeydew melon and cut it into bite-sized pieces. To make the sauce, simply mix the vinegar and stir in various herbs of your choice. Fry the sunflower seeds in a pan without any fat. Then add everything to the lamb’s lettuce in the bowl. Pour the sauce over the spaetzle and enjoy with the still-warm spaetzle. Perfect for students who have leftovers from the day before.