Summery Potato and Vegetables Pan

Summary

Ingredients

• 3 large carrot (s)
• 1 leek stick (s)
• 3 tablespoon olive oil, possibly more
• 10 cocktail tomatoes
• 500 g potato noodles
• 100 g feta cheese
• 1 handful rocket
• 2 tablespoon pine nuts
• salt and pepper

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Instructions

1. Wash the leek, cut the stick into thirds and lengthways into thin strips. Peel the carrots and then use the peeler to slice them completely into thin longitudinal strips. Wash the rocket.
2. Roast the pine nuts in a pan without oil and set aside.
3. Heat the olive oil in a deep pan and fry the leeks and carrots for about 5 minutes.
4. Wash the cherry tomatoes, quarter them and add 1 minute at the end of the frying time. Then take everything out of the pan and set aside.
5. Now fry the potato noodles in the pan until golden brown. If necessary, add a little olive oil. Add the vegetables again and season with salt and pepper. Finally fold in the rocket, pine nuts and crumbled feta.