← All recipes

🥗 Colorful Spaghetti Minced Meat Salad

756 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat spaghetti
• salt
• 5 tbsp olive oil
• 300 g beef mince
• pepper
• 1 tbsp ground fennel seeds
• 150 g mixed cherry tomatoes (yellow, red)
• 1 radicchio
• 45 g pine nuts (3 tbsp)
• 3 tbsp green olives (stuffed with pepper)
• 1 tbsp walnut oil
• 2.5 tbsp light balsamic vinegar
• 1 tsp honey
• 1 lemon (zest)
• 5 g basil (1 handful)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the spaghetti for about 7 minutes until al dente.
3. 3. Drain the pasta and let it drip dry.
4. 4. Place the spaghetti in a large bowl.
5. 5. Heat 1 tablespoon of oil in a large pan.
6. 6. Fry the minced meat for 8 to 10 minutes over medium heat.
7. 7. Cook the meat until it is crumbly.
8. 8. Season the meat with salt, pepper, and fennel.
9. 9. Add the meat to the pasta in the bowl.
10. 10. Wash the cherry tomatoes.
11. 11. Halve the cherry tomatoes.
12. 12. Add the tomatoes to the bowl.
13. 13. Quarter the radicchio.
14. 14. Remove the core from the radicchio.
15. 15. Wash the radicchio leaves.
16. 16. Spin the radicchio leaves dry.
17. 17. Heat a pan without fat.
18. 18. Toast the pine nuts for 3 minutes over medium heat.
19. 19. Halve the olives.
20. 20. Add all prepared ingredients to the bowl.
21. 21. Whisk the remaining olive oil with walnut oil.
22. 22. Add vinegar, honey, and lemon zest.
23. 23. Pour the dressing over the salad.
24. 24. Mix everything well.
25. 25. Season the dressing to taste.
26. 26. Let the salad sit for 10 minutes.
27. 27. Wash the basil.
28. 28. Shake the basil dry.
29. 29. Slice the basil into thin strips.
30. 30. Serve the salad in a bowl.
31. 31. Sprinkle the salad with the basil.

Nutrition per serving

• kcal: 756
• Protein: 32 g · Fett/Fat: 42 g · Carbs: 61 g