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Ingredients
- 300 g whole wheat pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small zucchini
- 1 red onion
- 150 g cherry tomatoes
- 2 garlic bulbs
- 2 handfuls lamb's lettuce
- 2 tbsp extra virgin olive oil
- 1 cup sour cream
- 4 eggs
- 1 tsp dried oregano
- 1 tsp salt
- freshly ground black pepper
Preparation
- 1Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
- 2Wash and dry the vegetables. Cut the bell peppers into wide strips, the zucchini into larger sticks, and the red onion into wedges. Leave the cherry tomatoes whole. Spread the prepared vegetables on the baking sheet, drizzle with olive oil, and sprinkle with salt and dried oregano.
- 3Halve the garlic bulbs crosswise, drizzle with a little olive oil, and wrap tightly in aluminum foil. Place them on the baking sheet with the vegetables and roast everything for about 20 minutes, until the vegetables are cooked but still firm to the bite. Remove the vegetables from the oven, but continue baking the garlic for another 20 minutes until it is very soft.
- 4Meanwhile, hard-boil the eggs for about 8-9 minutes, then quench and peel them. Cook the whole wheat pasta according to package instructions in plenty of salted water until al dente.
- 5Squeeze the soft garlic out of its skin and mash it finely with a fork. Stir until smooth with the sour cream and season with salt and pepper.
- 6Mix the cooked pasta with the garlic dressing. Gently fold in the lamb's lettuce and roasted vegetables. Sprinkle with freshly ground pepper and serve with the halved eggs.
Tip
The salad tastes best lukewarm, but can also be prepared in advance and enjoyed cold. For a vegan option, replace the sour cream with a plant-based alternative and omit the eggs.
