John Myers
Ingredients for 4 servings:
- Risoni (rice-shaped pasta) or Kritharaki, approx. 200 – 250 g
- 1 jar of tomatoes, dried in oil, with garlic, 280 g filling quantity
- 100 g Parmesan, freshly grated
- 2 tbsp pine nuts
- ½ bunch arugula (baby arugula)
- 1 small eggplant(s)
- 1 small zucchini
- 100 g cherry tomatoes, fresh, colorful
- 10 tbsp olive oil
- some sea salt and pepper, colored or black, from the mill
- n. B. Olives, black and/or green
- e.g. Feta cheese, diced, with or without herbs, e.g. from Salakis
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Mediterranean, vegetarian
Cook the risoni or kritharaki in lightly salted water until al dente. Finely purée the sun-dried tomatoes with half of the oil from the jar, Parmesan cheese, pine nuts, and 8 tablespoons of olive oil. Season with a little sea salt and a few grinds of mixed or black pepper. Drain the risoni or kritharaki, let it drain, and toss it in a salad bowl with half of the tomato pesto. Rinse the arugula and shake dry. Wash and trim the eggplant, zucchini, and cherry tomatoes. Finely dice the eggplant and zucchini and halve the cherry tomatoes. Arrange the eggplant and zucchini cubes on a baking sheet along with the halved cherry tomatoes, drizzle with 2 tablespoons of olive oil, and season with a little salt and a few grinds of mixed or black pepper. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C) for about 10 to 15 minutes. Then remove from the oven, spread over the tomato pesto pasta, and top with the arugula. Serve with the remaining tomato pesto. If desired, you can sprinkle some sliced black and/or green olives and/or some feta cubes on top. This salad goes well with a Mediterranean buffet and can also be prepared the day before.
Facebook Comments