Colorful spaghetti and minced meat salad
Those prone to bloating and stomach rumbling should regularly season their food with fennel seeds. The essential oils from these tiny seeds soothe the intestines and relieve cramps.
Ingredients · Servings 4
- 350 g whole grain spaghetti
- Salt
- 5 tablespoons olive oil
- 300g minced beef
- Pfeffer
- 1 tbsp ground fennel seeds
- 150g mixed cherry tomatoes (yellow, red)
- 1 Radicchio
- 45 g pine nuts (3 tbsp)
- 3 tbsp green olives (stuffed with bell peppers)
- 1 tbsp walnut oil
- 2.5 tbsp balsamic vinegar
- 1 tsp Honig
- 1 organic lemon (peel)
- 5 g basil (1 handful)
Method · 30 min
- Cook spaghetti in boiling salted water for about 7 minutes until al dente. Then drain, let it drip dry, and transfer to a bowl.
- Meanwhile, heat 1 tablespoon of oil in a large frying pan. Brown the ground meat in it for 8–10 minutes over medium heat until crumbly. Season with salt, pepper, and fennel, and add to the pasta.
- Wash the cherry tomatoes, halve them, and place them in the bowl. Quarter the radicchio, remove the core, wash the leaves, and spin them dry. Toast the pine nuts in a hot, dry pan over medium heat for 3 minutes. Halve the olives. Place all the prepared ingredients in the bowl.
- For the dressing, whisk together the remaining olive oil, walnut oil, vinegar, honey, and lemon zest. Pour the dressing over the salad, toss well, season to taste, and let it marinate for 10 minutes. Meanwhile, wash the basil, shake dry, and slice into thin strips. Arrange the colorful spaghetti and ground beef salad in a bowl and sprinkle with basil.
Of course, this salad also works with all sorts of other pasta shapes – as long as it's whole wheat! If you don't like olives, you can sprinkle the colorful spaghetti and minced meat salad with a handful of feta cubes instead.
- 2 ½ tbsp balsamic vinegar
