Lamb's lettuce with beetroot, Bündnerfleisch and sesame teriyaki vinaigrette

Name: Lamb's lettuce with beetroot, Bündnerfleisch and sesame teriyaki vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS hulled sesame seed; 2 Shallots; 4 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Teriyaki sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 125 g Bündnerfleisch; 2-3 (approx. 250 g) Balls vacuum packed, cooked beetroot; 200 g Lamb's lettuce

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS hulled sesame seed
2 Shallots
4 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Teriyaki sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
125 g Bündnerfleisch
2-3 (approx. 250 g) Balls vacuum packed, cooked beetroot
200 g Lamb's lettuce

Directions

1
Roast sesame seeds in a pan without fat until golden brown, remove. Peel and finely dice the shallots. Mix vinegar and Teriyaki sauce. Season with salt, pepper and sugar. Fold in the oil.
2
Stir in sesame seeds and diced shallots. Pluck the Bündnerfleisch into pieces. Dice the beetroot. Clean, wash and drain the salad. Mix lamb's lettuce, beetroot, Bündnerfleisch and vinaigrette in a bowl and serve.