Mediterranean Manti salad
  • 1pack Taze Kayseri Manti
  • 1 jar dried tomatoes
  • 50g Pecorinograted, alternatively Parmesan cheese
  • 1handful of fresh basilfresh
  • 2pcs. garlic cloves
  • 4tbsp oilfrom a tomato jar
  • 2 tbsp Bianco balsamic vinegar
  • 1pinch of salt
  • 1pinch of pepper
  • 500g cocktail tomatoes
  • 250g Mozzarella
  • 50g olives
  1. Cook the Manti in salted water as instructed on the packet. Then fry the Manti and let it cool down a bit.
  2. Now prepare the pesto. Next cut the dried tomatoes into small strips. Then grate the cheese, peel off the garlic cloves and chop them finely.
  3. Grind the dried tomatoes, the grated cheese, the cashew nuts, basil and garlic in a blender until a solid paste is obtained. Then the add the oil and mix in.
  4. You should now combine the paste with the balsamic vinegar and if necessary with a little water to a creamy consistency. Season to taste with salt and pepper. Now the finished pesto can be mixed with the Manti in a bowl
  5. Now you have to halve or quarter the cocktail tomatoes, depending on their size. Dice the mozzarella and halve the olives in whatever way you prefer and add everything to the Manti. Mix the tomatoes, mozzarella and olives with the Manti in the bowl and let the salad settle for a while.