ZUTATEN (2 PERSONEN)
250 g Maisnudeln
150 g Champignons
150 g Feldsalat
10 Cocktailtomaten
50 g Feta
1 EL Kürbiskerne
3 EL Olivenöl
1 EL Balsamico-Essig
Salz
Pfeffer
Nudeln in leicht gesalzenem Wasser bissfest kochen, abgießen und abkühlen lassen.
Feldsalat auseinanderzupfen.
Champignons in dünne Scheiben schneiden, Feta würfeln, Cocktailtomaten vierteln.
Kürbiskerne grob hacken und in einer fettfreien Pfanne anrösten.
Alles in eine Salatschüssel geben und umrühren.
Für das Dressing Öl mit Essig, Salz und Pfeffer vermengen und mit Salat vermengen.
Parmesan darüber verteilen.
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