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Pasta salad with feta, colored carrot and orange
Salad from pasta. feta, mint, orange and carrot.
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Ingredients
Directions
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Halve the root in the length and cut into ½ cm pieces.
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Cut the shallots. Slice the garlic.
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Heat a frying pan without oil or butter and toast the cumin seeds for 2 min. On medium heat.
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Put the oil in the pan and fry the carrot, shallot and garlic for 10 minutes on medium heat. Change regularly. Season with pepper and salt.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
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Meanwhile, grate the orange zest of the oranges.
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Use a sharp knife to cut the white skin of the oranges and cut the segments between the fleece. Collect the juice in a bowl.
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Add the grater, balsamic vinegar and oil to the juice and season with salt and pepper.
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Crumble the feta. Remove the leaves of fresh mint from the twigs and cut finely.
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Mix the dressing and vegetables through the pasta.
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Carefully pour in the orange wedges, feta and fresh mint.
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Season to taste with pepper and salt and spread over the 4 lunch boxes or jars.
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Store in a cool place or max. 4 hours outside the refrigerator.
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Nutrition
510Calories
Sodium25% DV600mg
Fat38% DV25g
Protein30% DV15g
Carbs17% DV52g
Fiber28% DV7g
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