Noodle salad with fennel and olives to orange-mustard-Dressing

Ingredients for 2 servings

For the salad

  • 160 g of pasta whole wheat Spelt
  • 200 g Fennel bulb – halved and cut into thin strips
  • 100 g black olives, pitted – cut in half
  • 70 g Watercress – washed and drain
  • 2 organic oranges – wash; ¼ TSP. of the peel to RUB off

Liquid ingredients and spices

  • 50 g olive oil, cold pressed
  • 50 g of Almond butter
  • 40 g Yaconsirup
  • 2 lemon – 40 ml of juice
  • 20 g coarse-grained mustard
  • Crystal salt
  • Pepper from the mill


Preparation time approximately 30 minutes

First of all, the orange fillet. To do this, cut the upper and lower lid. Then place the oranges and cut the zest (incl. of the skin) from top to bottom with a knife (a filleting knife). The white skin should be removed, but from the flesh as little as possible cut off. If you have a lot of fruit flesh attached to the shell, simply a vessel, squeeze out the juice.

Subsequently, the oranges in the Hand and with the knife carefully, the individual Fillets from the cutting chamber. The leftover “scaffolding” to squeeze with the Hand. The Fillets separately from the juice.

A pot with water and bring to a boil, add salt and the pasta in it until al dente. Then using a sieve drain, cold deter and drain.

The orange juice, the zest, the lemon juice, mustard, Almond butter and Yaconsirup in a large bowl and mix together. Then mix with olive oil to drizzle salt and pepper to taste.

The fennel, orange segments, olives, and the pasta to the Dressing and mix well together. Again, season to taste and if necessary adjust the seasoning.

You can sprinkle the pasta salad with the Watercress and serve immediately or stay a while and then with Watercress, sprinkle and enjoy.

Tip: The pasta salad is ideal for on-the-go (the office, Hiking or the lake/beach, etc.).

Nutritional values per Serving

  • Calories: 1033 kcal
  • Carbohydrates: 92 g
  • Protein: 22 g
  • Fat: 61 g