Maultaschen Salad

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g mushrooms
• 500 g Buckwheat Maultaschen (refrigerated)
• 2 tbsp Rapeseed oil
• 1 Carrot
• 1 cucumber
• 2 Romaine Lettuce Hearts
• 1 bunch Chives (approx. 20 g)
• 3 tbsp apple cider vinegar
• 2 tsp coarse Mustard (approx. 5 g)
• Salt
• Pepper
• 4 tbsp Walnut oil

Instructions

1. 1.

   Peel the onion and garlic. Halve the onion, then slice, then divide into rings. Slice the garlic thinly. Clean the mushrooms, slice thickly or halve them. Cut the Maultaschen into strips about 2 cm wide.

2. 2.

   Heat 1 tbsp of rapeseed oil in a large pan. Fry the onion rings and garlic slices until golden brown, turning occasionally, in medium heat for 3-4 minutes.

3. 3.

   Add the mushrooms, Maultaschen and the remaining rapeseed oil to the pan and fry for 3-4 minutes.

4. 4.

   Meanwhile, clean, peel and slice the carrot thinly or grate it. Clean, wash, peel, halve lengthwise and slice the cucumber. Clean, wash, spin dry and cut the lettuce into wide strips. Wash, shake dry and roll the chives.

5. 5.

   Mix the vinegar with mustard, salt and pepper for the dressing, whisk in the walnut oil and stir in the chive curls. Arrange the prepared salad ingredients on plates, spread the Maultaschen mixture over them and drizzle with dressing.