Lamb skewer with blueberry and courgette salsa
DIFFICULTY
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 4 Lammfilets at 50 g
- 2 TEASPOONS Olive oil
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp little wooden skewers
- 100 g Courgette
- 1 TEASPOON Olive oil
- 2 TEASPOONS demerara sugar
- 150 g wild blueberries from North America
- 7-10 Tbsp (frozen, alternatively from the glass)
- 1 pinch salt and cayenne pepper
Directions
- 1
First rinse zucchini for the salsa and dice very finely. Heat olive oil in a small pan. Fry the zucchini in it at high heat for about 1 minute. Mix in sugar. Then fold in the blueberries, toss briefly in the pan.
- 2
Season to taste with salt and cayenne pepper. Let it cool down.
- 3
Cut the lamb filets into small pieces of about 3 cm. Drizzle olive oil over them and mix with a spoon. Season with salt and pepper. Put the diced lamb on watered wooden skewers. Fry in a coated pan for 2-3 minutes all around.
- 4
Serve the salsa extra with the skewers.
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