Arabian salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and peel the beetroot and cut it first into thin slices, then into fine strips. Wash the lime half, dab dry and grate the peel. Squeeze the lime. Mix 3 tablespoons of oil, lime juice and zest. Season with salt, pepper, sugar and some coriander. Mix beetroot and lime marinade, leave to stand for at least 30 minutes

2. 2

   Clean, wash and cut the sliced beans diagonally into small pieces. Cook in boiling salted water for about 10 minutes. Clean and slice the mushrooms. Peel and finely dice shallots. Heat 2 tablespoons of oil. Fry the mushrooms and shallots for a few minutes. Drain the beans, drain well and add to the mushrooms. Season with salt and pepper. Add the rest of the oil and vinegar, allow to cool

3. 3

   Dab the lamb dry and fry it in hot fat all around for about 8 minutes. Season with salt and pepper. Wrap in aluminium foil and let it rest for about 10 minutes. Pluck the mint leaves from the stalk and cut into strips. Mix yoghurt and mint. Season with salt and pepper. Wash lettuce leaves and sprouts and drain well

4. 4

   Arrange beetroot and bean salad with the salad leaves on plates. Cut the lamb open and arrange it on the salad, sprinkle sprouts on top. Add mint yoghurt

Nutrition Facts

KCAL
810 kcal

CARBS
12 g

FATS
72 g

PROTEINS
27 g