Peel and finely chop half an onion. Fry the minced meat in a pan in a little olive oil until crumbly. Add the onion, tomato paste and ketchup, herbs, salt and pepper and mix everything well. Set the pan aside and let it cool down.

Cook the kritharaki in salted water according to the instructions on the packet, drain and transfer to a large bowl.

Dice or slice the peppers very very small. The smaller the cubes, the better! Mix with the remaining half onion cut into small cubes and the sachet of Salatfix with a little oil and let it steep.

Add the minced meat and paprika marinade to the pasta and mix everything well. Let everything go well. Taste again ... Goes well with grilling!