Pasta Salad

Ingredients

• 400 g turkey cutlets
• Salt
• Pepper
• a little flour
• 2 eggs (medium size)
• 40 g cornflakes
• 30 g coconut flakes
• oil (for frying)
• 500 g farfalle pasta
• Salt
• 1 bunch flat parsley
• 5 tbsp white wine vinegar
• 2 tbsp coarse mustard
• 6 tbsp oil
• freshly ground pepper
• 2 tbsp olive oil
• 1 Garlic clove
• 200 g shrimp (raw, peeled)
• 1 red and yellow bell pepper
• 100 g frozen peas
• Salt
• 1 bunch arugula

Instructions

1. 1.

   Cut the turkey into bite-sized pieces. Season with salt and pepper. Dust lightly with flour. Beat the eggs in a shallow dish. Crumble the cornflakes slightly and mix with the coconut flakes. Coat each turkey piece first in egg, then in the cornflake-coconut mixture. Heat oil to 170°C and fry the coated pieces until golden brown. Drain on paper towels.

2. 2.

   Cook farfalle pasta in plenty of salted water according to package instructions until al dente. Drain and rinse under cold water. Let noodles drain well. Rinse parsley, shake dry, and finely chop the leaves. Whisk vinegar with mustard, oil, salt, and pepper; toss the noodles with this dressing.

3. 3.

   Heat olive oil. Peel garlic. Fry shrimp in hot oil for 2–3 minutes, pressing garlic into the pan.

4. 4.

   Quarter the bell peppers, clean, rinse, and cut into pieces. Blanch peas in salted water for 1 minute, drain, cool, and let dry. Rinse arugula, clean, and chop if desired. Combine all prepared ingredients gently and serve.