Summary

Ingredients

For the spaetzle:

• 300 g wheat flour
• 100 g durum wheat semolina
• 4 tablespoon soy flour
• 0.5 teaspoon ½ turmeric
• 1 teaspoon salt
• Mineral water
• Salt water

For the cast:

• 200 g pizza melt, vean
• 200 ml oat cream (oat cream cuisine)
• salt and pepper

Also: (for the fried onions)

• 10 onion (s)
• 1 tablespoon raw cane sugar

For the salad:

• 400 g mushrooms
• 4 handfuls lamb`s lettuce
• 4 tablespoon lettuce seed mixture

For the dressing:

• 6 tablespoon olive oil
• 3 tablespoon apple cider vinegar
• 1 tablespoon agave syrup
• 1 teaspoon mustard, grainier
• salt and pepper

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Instructions

1. Halve the onions and cut into slices. Sauté in a pan over medium heat for half an hour. The onions should not turn brown for the time being. Just before the end of the time, increase the heat, add 1 tablespoon of raw cane sugar and let it caramelize.
2. For the cheese spaetzle, mix all ingredients except for the mineral water and the salt water. Gradually stir in the mineral water with a whisk until a relatively tough dough is formed.
3. Bring salted water to a boil in a large saucepan. Turn down the stove, the water should only be boiling slightly. Using a spaetzle press or a spaetzle slicer, gradually pour the dough into the pot. As soon as the spaetzle float on top, they can be skimmed off into a large bowl with a skimmer.
4. Preheat the oven to 200 ° C (top / bottom heat). Mix all ingredients for the topping and season with salt and pepper. Pour over the spaetzle and mix everything together well. Bake in the oven for 30 minutes until the crust is golden yellow. Take out of the oven and spread the fried onions on top.
5. For the lamb`s lettuce, roast the lettuce core mixture in a small pan without oil. Cut the mushrooms into slices and fry them in a pan. Season to taste with salt and pepper.
6. Mix the dressing ingredients with a whisk and mix into the salad. Divide the salad on 4 plates, pour the mushrooms over them and sprinkle with 1 tablespoon each of the lettuce seed mixture.