Western salad

Ingredients for 6 servings:

• 500 g minced beef
• 500 g pasta
• salt water
• 1 jar Cornichon(s) in honey/mustard
• 2 small onions
• 3 bell peppers
• 1 handful of mushrooms (frozen)
• 1 can kidney beans
• 1 small can of corn
• 150 g feta cheese
• 1 ½ tsp turmeric
• 1 tsp marjoram
• 1 tbsp garlic (frozen)
• 1 ½ tbsp chives
• 1 ½ tbsp parsley
• 1 tsp paprika powder
• salt and pepper
• 1 cup crème fraîche with herbs, reduced fat
• 250 ml yogurt
• 350 ml buttermilk
• ½ lemon(s), the juice
• 4 tsp mustard
• some cucumber juice
• salt and pepper
• Paprika powder
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the bell pepper into quarters, remove the seeds, and place in the oven at 200°C. Then peel and cut into small pieces. Cook the pasta in salted water with the turmeric (it gives it a great color). Drain and let cool. Brown the minced meat and season with salt and pepper. Add the mushrooms and onions. Let the mushroom juices evaporate. Then add the garlic, kidney beans, sweetcorn, and the chopped gherkins and fry briefly. Then add the spices and herbs and set aside. When the pasta and the minced meat mixture are cool, mix with the diced feta cheese. For the dressing, combine the ingredients with some of the liquid and the mustard seeds from the gherkins. Mix in the bell pepper pieces. Season with salt, pepper, paprika, and chili, if desired, and stir in just before serving.