Greek-style Kritharaki salad à la Didi

Ingredients for 2 servings:

• 100 g Kritharaki (rice-shaped noodles)
• 100 g gherkins with chili
• 1 chili pepper(s), red, pickled
• 200 g bell pepper(s), colored, cut into strips
• 2 m.-large tomato(s)
• 50 g green olives stuffed with peppers
• 100 g artichoke hearts in olive oil
• 4 tbsp olive oil, from the artichoke hearts
• 2 tbsp white wine vinegar
• 2 tsp parsley, freeze-dried
• Sea salt and pepper, mixed, from the mill
• 200g Gouda

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Cook the kritharaki in boiling salted water according to the package instructions. Chop the chili pepper into small pieces. Dice the bell pepper strips into small cubes. Thinly slice the gherkins. Add the olives. Chop the artichoke hearts into small pieces. Dice the tomatoes. Add the white wine vinegar and parsley. Mix everything together and season with sea salt and mixed pepper. Drain the kritharaki, rinse with cold water, and fold in. Cut the Gouda into small cubes and add. Mix everything again and let it sit in the refrigerator for at least 2 hours. Arrange the salad and serve.