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3. In einer großen Schale Öl, Soja-
sauce, Fischsauce, Limettensaft,
Knoblauch und Ingwer miteinan-
der vermengen.
4. Die gebratenen Pastinaken mit
dem Dressing anmachen. Auf
zwei Teller verteilen, mit den
Frühlingszwiebeln und den
Möhren garniert servieren.
Griechisch angehauchter Gurkenpasta-Salat mit Feta
Zutaten für 1 Portion:
½ Salatgurke
¼ grüne Paprika
8 Eiertomaten
5 kernlose Kalamataoliven
1 EL rote Zwiebeln, in Streifen
½ Zitrone
30 g Feta
½ EL Olivenöl
2 Zweige frischer Oregano
Salz, Pfeffer
Zubereitung:
1. Gurke waschen, mit dem Spiral-
schneider zu schmalen Spaghetti
verarbeiten und in mundgerechte
Stücke teilen.
2. Paprika und Tomaten waschen.
Paprika vierteln, entkernen und
1/4 davon in Stücke schneiden.
Tomaten halbieren und alles zu-
sammen mit den Kalamataoliven
in eine Schüssel geben.
3. Zwiebel schälen, in feine Streifen
schneiden und zu den restlichen
Zutaten geben.
4. Blätter von den Oreganozweigen
abzupfen und fein hacken. Zitro-
ne über dem Salat ausdrücken,
Olivenöl und Oregano dazuge-
ben. Alles mit Salz und Pfeffer
abschmecken.
5. Den Salat auf einem Teller an-
richten, das Stück Feta darauf
legen und mit ein paar Spritzern
Olivenöl beträufeln.
Mehr Rezeptideen findest du im Springlane Magazin:
www.springlane.de/magazin
20


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