Summary

Ingredients

• 100 g pasta, Greek (Kritharaki), dry
• 1 zucchini
• 1 red pepper (s)
• 1 tomato (s)
• 1 onion (s), red
• 3 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 sprig rosemary, chopped
• 1 sprig thyme, chopped
• Salt and pepper, freshly ground
• 1 tablespoon capers
• 100 g sheep cheese

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Instructions

1. Cook the kritharaki in salted water according to the instructions on the package, then drain, catching approx. 100 ml of the cooking water and set aside. Drain the pasta.
2. Wash and clean the vegetables and cut into bite-sized pieces. Peel the onion and cut into half rings.
3. Heat 1 teaspoon of the olive oil in a pan, fry the onions with the vegetables, stirring constantly. Deglaze with balsamic vinegar and the cooking water and, after adding honey, rosemary and thyme, cover and simmer over medium heat for about 5 minutes. The vegetables should still have a bit of bite.
4. After the cooking time, season with salt and freshly ground pepper and mix in the capers and pasta. Allow to cool slightly.
5. Cut the sheep`s cheese into small cubes and mix into the salad together with the remaining 2 teaspoons of olive oil.
6. If you increase the amount of vegetables, the salad is also good for 3 servings. Since there are two of us eating it with a man and a woman, we like to divide the portions into 2/3 and 1/3. I. E. the man then ate 8 points and the woman 5 points.
7. Total 15.5 points, with 2 servings per serving 8 points, with 3 servings per serving 5 points.