Crunchy salad with lamb

Name: Crunchy salad with lamb
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Garlic cloves; 375 g Whole milk yoghurt; 1-2 TEASPOONS fresh squeezed lemon juice; 2 TABLESPOONS Olive oil; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp ground cumin; 1 pinch Sugar; 1 (approx. 300 g) Vegetable Onion; 1 (approx. 250 g) Rocket salad; 3 Tomatoes; 200 g Lamb salmon; 2 TABLESPOONS Oil; 1 spearmint bunch; 8 small green peppers (about 9 g each); 7-10 Tbsp coarse black pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Garlic cloves
375 g Whole milk yoghurt
1-2 TEASPOONS fresh squeezed lemon juice
2 TABLESPOONS Olive oil
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp ground cumin
1 pinch Sugar
1 (approx. 300 g) Vegetable Onion
1 (approx. 250 g) Rocket salad
3 Tomatoes
200 g Lamb salmon
2 TABLESPOONS Oil
1 spearmint bunch
8 small green peppers (about 9 g each)
7-10 Tbsp coarse black pepper

Directions

1
Peel and finely chop the garlic. For the sauce, mix the yoghurt, garlic, lemon juice, olive oil and sour cream. Season with salt, pepper, cumin and sugar. Peel onion and cut into fine slices. Clean the salad, cut into strips, wash thoroughly and drain well on a sieve. Clean, wash and slice the tomatoes. Wash lamb salmon, dab dry with kitchen paper and cut into cubes.
2
Heat oil in a pan and fry meat for 3-5 minutes while turning. Then season with salt and pepper. In the meantime, wash mint, dab dry, pluck leaves from the stalks and cut into strips. Mix lettuce, tomatoes, onions and pepperoni, arrange on a plate and spread meat on top. Sprinkle with pepper and 3/4 of the mint leaves. Serve garnished with lemon slices as desired. Sprinkle the yoghurt sauce with the remaining mint leaves and serve in a bowl.
3
Plate & Bowl: Pit decor