Summary

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

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Instructions

1. Cook the spaghetti al dente, chill in cold water.
2. 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.
3. 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.
4. Mix the pesto, olive oil, herbs and spices into a dressing, mix carefully over the salad and everything.