Green summer salad

Name: Green summer salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 spearmint stem; 2 stem(s) Parsley; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sunflower oil; 300 g yellow tomatoes; 2 Onions; 1 Head Pfücksalat; 1 (approx. 1 kg) Galia melon; 1 Pot of basil; 4 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Lime juice; 4 TABLESPOONS Olive oil; 1 TEASPOON green peppercorns; 1/2 - 1 TEASPOON Sugar; 7-10 Tbsp Slices of lime

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 spearmint stem
2 stem(s) Parsley
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Sunflower oil
300 g yellow tomatoes
2 Onions
1 Head Pfücksalat
1 (approx. 1 kg) Galia melon
1 Pot of basil
4 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Lime juice
4 TABLESPOONS Olive oil
1 TEASPOON green peppercorns
1/2 - 1 TEASPOON Sugar
7-10 Tbsp Slices of lime

Directions

1
Soak the buns. Wash and chop the mint and parsley. Knead minced meat, mint, squeezed out roll and egg. Season with salt and pepper. Form into small meatballs and put them on skewers.
2
Shortly before serving, fry in hot sunflower oil while turning for about 5 minutes. For the salad, clean, wash and slice the tomatoes. Peel and slice the onions very thinly. Clean, wash and pluck the salad into bite-sized pieces.
3
Quarter the melon, remove the seeds and peel. Cut the flesh into small pieces. Wash basil, pluck leaves. Whip vinegar, lime juice and olive oil for the marinade. Season with salt, green pepper and sugar.
4
Mix prepared salad ingredients and marinade. Serve with the minced skewers and lime slices.