Spargel-Kritharaki Salat mit Rucola und Tomaten

für 3 zum lunch:

etwa 200 g kritharaki | 1 bund grünen spargel, in julienne geschnitten | 1 handvoll tomaten, klein gewürfelt | 1 bund rucola | 4 el olivenöl | 2-3 spritzer zitronensaft | frisch geriebener parmesan, nach belieben | meersalz, pfeffer


die kritharaki nach packungsanleitung bissfest kochen. den spargel in einer beschichteten pfanne in etwas olivenöl anbraten, mit zitronensaft, salz, pfeffer abschmecken. in einer schüssel alle zutaten miteinander vermischen und nochmal abschmecken.

sf | 20.5.2011 | 16 Kommentare

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