Asian salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the quinoa in boiling salted water according to the instructions on the packet. Pour the quinoa into a sieve, drain thoroughly and allow to cool.

2. 2

   Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-6 minutes, turning it all round. Remove from the pan and keep the frying set. Place meat on a baking tray and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see

3. 3

   manufacturer) 30-35 minutes (core temperature should be 60° C, use meat thermometer). Re-heat frying set. Deglaze with vinegar and red wine, bring to the boil and simmer until the liquid has thickened.

4. 4

   Stir in honey and take it off the stove.

5. 5

   For the dressing, peel and finely chop the ginger. Wash the lime hot, grate dry and grate the peel thinly. Halve lime and squeeze juice. Mix ginger with soy sauce, lime juice and sugar.

6. 6

   Stir in 1 tablespoon of oil and sesame oil drop by drop. Season to taste with salt and pepper. Remove meat from the oven, cover loosely with aluminium foil and leave to rest for approx. 10 minutes.

7. 7

   Cut the mango from the stone and peel the flesh. Peel carrots. Cut avocado in half, remove stone and peel skin. Cut mango, carrot and avocado into equal pieces. Clean and wash the red cabbage and cut into small pieces.

8. 8

   Wash coriander, shake dry and pluck leaves roughly.

9. 9

   Mix quinoa with mango, avocado, carrots, red cabbage and dressing. Garnish with coriander except for a few leaves, carefully fold into the salad and arrange on plates. Cut the meat into slices and arrange on the plates.

10. 10

    Sprinkle 1-2 tablespoons of vinegar reduction over each meat, garnish with coriander and serve.

Nutrition Facts

KCAL
600 kcal

CARBS
35 g

FATS
32 g

PROTEINS
38 g