Summary

Ingredients

• 320 g pasta, (croissants)
• 230 g veetables, mixed, frozen
• 0.5 ½ bunch spring onion (s)
• 1 large red pepper (s)
• 170 g cheese, (Tilsiter)
• 230 g sausae, (extra sausae wreath, or cracker)

For the dressing:

• 1 cup yogurt, low in fat
• 4 tablespoon mayonnaise, 25% fat
• 1 teaspoon, heaped mustard, hotter
• 3 large clove (s) garlic
• 1 tablespoon chives, frozen
• 2 tablespoon parsley, frozen
• 3 tablespoon apple cider vinegar
• salt and pepper
• 1 dash water
• Egg (s), soft-boiled, optional

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Instructions

1. The croissants are prepared as described on the packaging, al dente or not, depending on the taste. The frozen vegetable mixture must also be heated as indicated.
2. Meanwhile, the spring onions are cut into fine rings and peppers, cheese and sausage are diced.
3. For the dressing, yoghurt, mayonnaise and mustard are first stirred until smooth. Then the three cloves of garlic are pressed and mixed in with the chives and parsley. Whisk three tablespoons of apple cider vinegar with a dash of tap water and also add to the yogurt-mayonnaise mixture. The dressing is seasoned with salt and pepper as you like.
4. Mix the pasta, vegetable mixture, spring onion, paprika, cheese and sausage and then stir in the dressing. Place in the refrigerator for two to three hours and let it steep.
5. Tip:
6. Serve with a soft-boiled egg.