John Myers
Contents
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Ingredients
Additionally, if you like:
- Salt pepper
- 500 g Minced meat
- 3 tbsp Tomato paste
- 3 tbsp Tomato ketchup
- 1 tbsp Hp sauce with honey; at will ... can also be left out without replacement
- 2 tbsp Italian dried herbs
- 2 tbsp Breadcrumbs
- 1 Pc. Onion
- 3 Pc. Bell peppers (red, yellow, green)
- 3 packet Ready mix for salad dressing, Salatfix, Greek or Italian style
- Olive oil
- Bianco balsamic vinegar
- 150 g Feta; alternatively mozzarella or goat cream cheese
- 1 Can Corn
- 1 bunch Spring onions
Instructions
- Cook the kritharaki noodles (can usually be found in the supermarket with couscous, bulgur and Co.) in boiling salted water for about 14 minutes, then drain and mix with a little olive oil so that they do not stick together. Let cool down.
- Mix the minced meat with salt, pepper, tomato paste, ketchup, HP sauce as desired, Italian herbs, breadcrumbs and chopped onion. Fry in a pan with a little oil until crumbly. Remove the pan from the heat and let the minced meat cool down.
- Dice the peppers very small (about the size of the cooked pasta). Mix the Salatfix bags with a total of 10 tablespoons of water, 3 tablespoons of olive oil and 2 tablespoons of vinegar. If you want, you can also mix the bags according to the instructions on the packet, but that would be too much oil for me ... and I still add vinegar, although the packet says that you don't need vinegar. But everyone can decide for themselves.
- Now mix everything in a large bowl: Kritharaki, minced meat, paprika and dressing. There should be enough dressing that some liquid collects on the bottom of the bowl, if necessary add a little more water, vinegar or oil. Let the salad stand for at least 1 hour before serving (then it soaks up the liquid). Crumble the feta and mix it with the cooled salad. Stir well again and season to taste. If necessary, add seasoning.
- Instead of kritharaki you can also use mini noodles. Or try rice, bulgur or ebly ...
- If you want, you can of course stir up a salad dressing yourself. My suggestion: 40 ml water, 6 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 clove of garlic, a little parsley, 1 tablespoon (leveled) sugar, salt, pepper, 1 teaspoon mustard.
- The salad tastes quite good warm to me, but it tastes almost twice as good when cold and well drawn. The salad is easy to prepare ... even a day in advance.
Nutrition
Serving: 100gCalories: 196kcalCarbohydrates: 8.4gProtein: 14.6gFat: 11.6g
