Spätzle and leek casserole with salad, fine pear slices and roasted sunflower seeds

Ingredients for 2 servings:

• 1 stalk(s) leek
• 3 mushrooms
• 500 g spaetzle
• 20 g sweet paprika powder
• 100 g cheese (gratin cheese)
• 1 pear(s)
• 20 g sunflower seeds
• 5 g parsley
• 1 lettuce (lettuce heart)
• 3 pinches of salt
• 3 pinches of pepper
• 2 tbsp butter
• 2 tbsp oil
• 2 tbsp olive oil
• 1 tbsp vinegar (raspberry or cranberry vinegar)
• 1 tsp mustard
• ½ tsp honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian, quick, easy.

For the casserole: Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Wash the leeks thoroughly and slice only the white and light green parts into fine rings. Heat 1 teaspoon of butter and 1 teaspoon of oil in a pan. Sauté the leeks with a pinch of salt and pepper until soft and translucent, then set aside briefly. Thinly slice the mushrooms and cut the slices into halves or thirds. Heat another teaspoon of butter and 1 teaspoon of oil in a pan. Fry the spaetzle with the paprika and mushrooms for about 8-10 minutes. Remove the pan from the heat and stir in the leeks. Grease a casserole dish, arrange half of the spaetzle in it, and then sprinkle with half of the cheese. Repeat the process, then cook on the middle shelf of the oven for about 8-12 minutes, until the cheese has melted and is starting to brown on the sides. For the salad: Meanwhile, roughly chop the parsley. Remove the lettuce leaves from the head, wash, and drain. Wash the pear, remove the core, and cut into thin slices (I recommend halving the slices again). Briefly roast the sunflower seeds in a small pan without fat or oil until fragrant and lightly browned. Mix the ingredients in a bowl. For the dressing: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon vinegar (I recommend raspberry or cranberry vinegar), 1 teaspoon mustard, and 1/2 teaspoon honey with a little salt and pepper. Just before serving, pour the dressing over the salad and toss gently. Remove the spaetzle casserole from the oven, divide it among plates, garnish with some parsley, and enjoy with the salad.