Pumpkin and noodle salad with lamb salmon

Name: Pumpkin and noodle salad with lamb salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g rice grain shaped noodles (e.g. Kritharaki; alternatively soup noodles); 7-10 Tbsp salt, curry, pepper, ground cumin, sugar; 1 can(s) (425 ml) Corn; 800 g Hokkaido Pumpkin; 1 big onion; 4 TABLESPOONS Oil; 6 TABLESPOONS Balsamic vinegar; 2 Garlic cloves; 2 Branches of rosemary; 600 g Lamb salmon; 1⁄2 Federation flat leaf parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Looks like rice, what there is in the salad bowl with grated vegetables and corn, but is Greek Kritharaki noodles.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g rice grain shaped noodles (e.g. Kritharaki; alternatively soup noodles)
7-10 Tbsp salt, curry, pepper, ground cumin, sugar
1 can(s) (425 ml) Corn
800 g Hokkaido Pumpkin
1 big onion
4 TABLESPOONS Oil
6 TABLESPOONS Balsamic vinegar
2 Garlic cloves
2 Branches of rosemary
600 g Lamb salmon
1⁄2 Federation flat leaf parsley
7-10 Tbsp Aluminium foil

Directions

1
For the salad, cook the noodles in 3-4 l boiling salted water according to the instructions on the packet. Drain the corn. Wash and quarter the pumpkin and remove the seeds with a spoon. Grate pumpkin coarsely. Peel onion and chop finely.
2
Drain the pasta, rinse with cold water and drain.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the pumpkin and onion for 4-5 minutes. Sprinkle with 2 tsp curry and sauté briefly. Remove from heat and deglaze with vinegar. Season with 1sp. cumin, 1-2 tsp. sugar, salt and pepper and let cool down a little.
4
Mix noodles, corn and pumpkin.
5
For the lamb salmon, peel and finely chop the garlic. Wash the rosemary, dab dry, remove the needles and chop finely. Dab lamb salmon dry. Heat 2 tbsp. oil in a frying pan. Fry the meat for 4-5 minutes.
6
Add rosemary and chopped garlic about 1 minute before the end of the cooking time. Season the meat with salt, take it out and let it rest for about 5 minutes wrapped in foil.
7
Wash the parsley and shake dry. Pluck the leaves and chop them roughly. Season salad again. Sprinkle parsley over it. Cut the lamb open and serve with salad.