Ham-spätzle with salad

Name: Ham-spätzle with salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium-sized onions; 150 g Cured ham; 50 g medieval Gouda cheese; 1 TABLESPOON Butter or margarine; 2 packages (325 g each) Egg spaetzle (a.d. fresh food counter); 2 stem(s) curly parsley; 4 Tomatoes; 1 can(s) (425 ml) Vegetable corn; 1 Lettuce; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Sunflower oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 medium-sized onions
150 g Cured ham
50 g medieval Gouda cheese
1 TABLESPOON Butter or margarine
2 packages (325 g each) Egg spaetzle (a.d. fresh food counter)
2 stem(s) curly parsley
4 Tomatoes
1 can(s) (425 ml) Vegetable corn
1 Lettuce
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Sunflower oil

Directions

1
Peel onions and cut them into rings. Cut ham into bite-sized pieces. Grate cheese. Heat the fat. Fry 2 onions in it. Add the spaetzle, toss briefly. Fill into an ovenproof dish with ham and cheese.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 5 minutes. Wash and chop the parsley and sprinkle on top. For the salad, wash the tomatoes and cut them into slices. Rinse the corn and let it drip off.
3
Clean and wash lettuce and pluck into bite-sized pieces. For the marinade season vinegar with salt, pepper and sugar. Whip the oil into it. Mix tomatoes, mias, lettuce and the remaining onion rings with the marinade.
4
Serve the salad with the ham spaetzle.