Pecorino cheese meatballs on farmer salad with yoghurt sauce
easy
45 mins
45 mins
Ingredients
- 3 Stem(s) Mint
- 7-10 Tbsp juice of 1/2 lemon
- 300 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 200 g) Vegetable Onion
- 1 Garlic clove
- 500 g Minced beef
- 7-10 Tbsp Cumin
- 200 g Feta cheese
- 300 g Tomatoes
- 1 (approx. 300 g) Cucumber
- 2 (approx. 150 g) Roman salad hearts
- 50 g black olives with stone
- 5 TABLESPOONS Olive oil
- 3 TABLESPOONS Wine vinegar
- 1/2 glass (320 g) green peppers, mild
Directions
- 1
Wash the mint, dab dry, pluck leaves from the stalks and cut into strips. Mix mint, lemon juice and yoghurt. Season with salt and pepper. Peel onion, cut into thin rings.
- 2
Put about 20 beautiful rings aside for garnishing. Cut the rest into small pieces. Peel the garlic and press it through a garlic press. Knead minced meat, diced onion and garlic, season with salt, pepper and cumin.
- 3
Cut the feta into 12 cubes. Shape 12 meatballs and fill with 1 cube of feta each. Wash, clean and slice the tomatoes. Wash and clean the cucumber, quarter it lengthwise and cut it into approx. 0.5 cm thick slices.
- 4
Clean, wash and lightly chop lettuce hearts. Heat 2 tablespoons of oil in a pan, fry the meatballs on each side for 5-6 minutes. Put tomatoes, cucumber, lettuce and olives in a bowl. Season vinegar with salt and pepper.
- 5
Fold in 3 tablespoons of oil. Pour over the salad. Arrange the salad and meatballs in portions. Garnish with onion rings and peppers. Add yoghurt dip. Garnish with lemon wedge and mint.
- 6
Flatbread tastes good with it.
Nutrition Facts
620 kcal
11 g
43 g
43 g
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