Spring salad with roasted Maultaschen

Name: Spring salad with roasted Maultaschen
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (360 g) vegetarian "Maultaschen; 7-10 Tbsp Salt; 250 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Pepper; 1 Head picking salad; 1 collar Radishes; 1/2 bunch Spring onions; 150 g Sweet peas; 5 Stem(s) Chervil; 2 TABLESPOONS Sunflower oil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (360 g) vegetarian "Maultaschen
7-10 Tbsp Salt
250 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Pepper
1 Head picking salad
1 collar Radishes
1/2 bunch Spring onions
150 g Sweet peas
5 Stem(s) Chervil
2 TABLESPOONS Sunflower oil

Directions

1
Prepare Maultaschen in boiling salted water according to package instructions. Mix yoghurt and lime juice, season with salt and pepper. Wash the salad, shake dry and tear apart. Wash, clean and quarter radishes.
2
Wash and clean spring onions and cut into fine rings.
3
Wash and clean the sugar snap peas, cut in half diagonally and cook in boiling salted water for about 4 minutes. Pour off, rinse with cold water, drain. Wash the chervil and shake dry. Mix salad, radishes, spring onions and mangetouts with the dressing.
4
Drain the Maultaschen and dab them dry. Heat oil in a pan and fry Maultaschen for about 4 minutes, turning them over. Arrange salad in a bowl, place Maultaschen on top and sprinkle with chervil.