Summary

Ingredients

• 200 g Kritharaki (noodles in rice form)
• 100 g olives, black, pitted
• 200 g cocktail tomatoes
• salt

For the dressing:

• 800 g cucumber (s)
• 5 clove (s) garlic
• 150 g yourt, Greek
• 100 g crème fraîche, or low-calorie sour cream
• 1 teaspoon mustard, medium hot
• 200 g sheep cheese
• salt
• Pepper from the grinder
• 1 bunch dill

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Instructions

1. Cook the pasta in salted water (15 g salt per liter) according to the instructions, drain and set aside.
2. Peel the cucumbers, cut in half, scrape out the seeds with a spoon and then slice the cucumbers into fine slices. Finely chop the garlic cloves. Crumble the sheep cheese.
3. Mix the yoghurt with crème fraîche, mustard and the crumbled sheep`s cheese until creamy, pepper and, if necessary, salt. Add the cucumber slices with the garlic.
4. Cut the tomatoes into eighths and slice the olives.
5. Add everything together to the slightly cooled pasta and mix.
6. Chill the salad for 1 hour and, if necessary, season again with salt and pepper.
7. Chop the dill and mix with the salad before serving.
8. We like to eat grilled steaks or bratwurst with it.