Greek Noodlesalad
500g Kritharaki (these Greek "rice noodles")
500g minced meat
2-3 kl. Jars of green olives (sliced)
4-5 peppers (yellow & red)
1 glass of feta cubes (preserved in herbal oil)
1-2 pieces of feta cheese (at will)
1-2 cloves of garlic (but you can also omit)
olive oil
light vinegar
Balsamic vinegar
lemon juice
Maggi
salt
sugar
Black pepper
Peppers or chilli flakes
possibly gyros spice mixture
Cook the Kritharáki in salted water with a little olive oil according to the instructions on the package (about 10-12 minutes) until firm, drain and chill very well with cold water.
Meanwhile, wash the peppers and cut into small cubes, also dice the feta.
Put the pasta in a bowl and sprinkle with the glass of feta cubes, including the herb oil. Drain off the olives and collect the inlay liquid. Mix about half of this liquid with the olive slices into the bowl, then mix the diced peppers and the diced feta and stir carefully.
Then fry the minced meat in olive oil (and if necessary garlic) well and season vigorously after searing with gyros spice or with salt, pepper and paprika / chilli flakes, allow to cool briefly and then add to the bowl.
Finally, season with 1-2 tablespoons sugar, plenty of black pepper, a little lemon juice and Maggi, about 5-6 tablespoon balsamic vinegar, possibly a little light vinegar. Mix everything well and allow to draw for about 1 hour, stirring in between times.
Sufficient with these quantities as a side dish for 6-8 people, the salad but keeps in the fridge very well and tastes even after 3 days wonderful.
