Schwingerhörnli salad

Cook the peas in plenty of salted water. Remove the peas from the pan with a straining spoon, place in a sieve, and rinse in cold water. Cook the Hörnli pasta al dente in the same water, drain and rinse in cold water.

Mix the mayonnaise, yoghurt, mustard and gherkin brine into a sauce and season with salt and pepper. Dry-roast the sunflower seeds in a pan until light-brown. Quarter the apples, remove the core, and cut into pieces. Cut the Emmentaler AOP into thin pieces. Finely chop the chives. Tear the Mostbröckli into bite-sized chunks.

Mix all the ingredients with the sauce.