Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g spahetti
- 1 pack sheep`s cheese, Greek
- 1 small Glass olives, green or black
- 10 cherry tomato (s)
- 2 spring onion (s)
- 0.5 ½ small zucchini
- 0.25 ¼ aubergine (s)
- 1 cup rocket, finely chopped
- 2 tablespoon pesto (rocket pesto)
- Herbs, Italian to taste (dried or fresh)
- 1 pinch (s) cumin
- salt and pepper
- Olive oil, about 6 - 8 tablespoon, very good
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente, chill in cold water.
- Cut the zucchini and aubergine into small cubes and fry them briefly in a pan with a little olive oil. Pour the cooled over the spaghetti.
- Quarter the cherry tomatoes, cut the spring onions into rings and also add to the spaghetti. Now the sheep cheese and the olives on top.
- Mix the pesto, olive oil, herbs and spices into a dressing, mix carefully over the salad and everything.
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