Summery potato noodle and vegetable pan

Ingredients for 3 servings:

• 3 large carrots
• 1 leek(s)
• 3 tbsp olive oil, more if needed
• 10 cocktail tomatoes
• 500 g potato dumplings
• 100 g feta cheese
• 1 handful of arugula
• 2 tbsp pine nuts
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Wash the leek, cut the stalk into thirds, and slice lengthwise into thin strips. Peel the carrots, then use a peeler to slice them into thin strips lengthwise. Wash the arugula. Roast the pine nuts in a pan without oil and set aside. Heat the olive oil in a deep pan and fry the leek and carrots for about 5 minutes. Wash the cherry tomatoes, quarter them, and add them for 1 minute at the end of the frying time. Remove everything from the pan and set aside. Now fry the potato dumplings in the pan until golden brown. Add a little more olive oil if desired. Add the vegetables back in and season with salt and pepper. Finally, stir in the arugula, pine nuts, and crumbled feta.