Manual Kitchen Crew 942863 (page 36 of 88) (English, German, French, Italian, Spanish)

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3. Mix the oil, soy sauce, fish sauce,

lime juice, garlic, and ginger in a

large bowl.

4. Spread the dressing on the fried

parsnips. Divide onto two plates

and garnish with the spring onion

and carrot.

Greek-inspired cucumber pasta salad with feta cheese

Ingredients for 1 portion:

• ½ cucumber

• ¼ green pepper

• 8 egg tomatoes

• 5 Kalamata olives without pits

• 1 tbsp. red onion in strips

• ½ lemon

• 30 g feta

• ½ tbsp. olive oil

• 2 sprigs fresh oregano

• salt, pepper

Preparation:

1. Wash the cucumber, turn it into

narrow spaghetti strips in the

spiral cutter, and divide it into

bite-sized pieces.

2. Wash the green pepper and

tomatoes. Cut the pepper into

quarters, remove the pips and cut

one quarter into pieces. Halve the

tomatoes and add everything to

the Kalamata olives in a bowl.

3. Peel the onion, cut it into small

strips, and add to the rest of the

ingredients.

4. Strip the leaves from the orega-

no sprigs and chop them finely.

Squeeze the lemon over the salad

and add the olive oil and oregano.

Season with salt and pepper.

5. Arrange the salad on a plate,

place the piece of feta on top,

and drizzle with a few splashes of

olive oil.

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Kitchen Crew 942863 Manual

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