Summary

Ingredients

• 250 g ravioli from the coolin shelf, e.., with tomato and mozzarella fillin
• 2 cloves garlic
• 1 handful wild garlic or baby spinach or rocket
• 6 cocktail tomatoes
• 2 tablespoon olive oil, fruity
• 1 tablespoon liqueur (orange aperitif)
• 4 pinch (s) herb salt (wild garlic salt)
• 1 can palm hearts
• 4 pinches pepper from the mill

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Instructions

1. Cook the noodles in salted water until they are done, this takes about 3 minutes if they are out of the fridge. Remove the stalks from the tomatoes and halve the tomatoes, coarsely cut the wild garlic, the palm hearts into slices, and the garlic very finely.
2. Drain the pasta and place in a bowl, fold in all other ingredients. Season with salt and pepper, pour over the oil and orange aperitif and mix carefully.
3. If you like, you can decorate the salad with balsamic vinegar. When there is no more wild garlic, you can use rocket or baby spinach.