Rosemary mince skewers with spinach salad

Name: Rosemary mince skewers with spinach salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 Branches of rosemary; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Olive oil; 600 g young spinach; 1 collar Radishes; 1 spring onion; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 8 Shashlik skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10 Branches of rosemary
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Breadcrumbs
4 TABLESPOONS Olive oil
600 g young spinach
1 collar Radishes
1 spring onion
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
8 Shashlik skewers

Directions

1
Wash the rosemary and dab dry. Remove the needles from 2 twigs and chop finely. Knead minced meat, breadcrumbs and rosemary. Season with salt and pepper. Form into 24 small balls and put 3 on each skewer.
2
Heat 1 tablespoon of oil in a frying pan. Fry meatballs in 2 portions while turning for 6-8 minutes. In the meantime, segregate the spinach, wash and pat dry well. Wash, clean and halve the radishes and cut into quarters except for 1.
3
Clean and wash the spring onion and cut into fine rings. Season vinegar with salt, pepper and sugar. Add 3 tablespoons of oil. Mix spinach, radishes and leek onion rings with the vinaigrette.
4
Garnish skewers with rosemary twigs. Arrange salad and skewers on a plate and garnish with radish halves.