Summary

Ingredients

• 130 g rocket
• 6 cocktail tomatoes
• 6 slices tomato (s), dried
• 2 spring onion (s)
• 1 bell pepper, yellow or red
• 1 apples, e.g., Braeburn
• 1 can corn, small
• 150 g Farfalle
• Goat cheese, mild
• Pine nuts
• Sunflower seeds

For the dressing:

• 4 tablespoon balsamic vinegar
• 1 teaspoon, heaped mustard, medium hot
• 1 teaspoon raspberry jam or forest fruit jam
• 2 tablespoon acacia honey
• 3 tablespoon oil
• salt and pepper

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Instructions

1. Cooking pasta.
2. In the meantime, wash the rocket and cut off the stalks. Cut the spring onions into small rings, cut the remaining vegetables and the apple into pieces, bite-sized, how you like it best.
3. For the dressing, mix balsamic vinegar, mustard, jam, honey and oil or shake well in a shaker and season with salt and pepper.
4. Mix the goat cheese, amount as required, in small pieces or crumbs with the prepared salad and the noodles that are still warm.
5. Simply roast the pine and sunflower seeds briefly in a pan without oil.
6. Now, if you like, add dressing to the salad and then sprinkle the roasted seeds on top.
7. It tastes best when the noodles and the kernels are really still warm when the salad is served.