Spit roast (grilled) in bread roll with colorful sweet potato salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the beans. Wash the rosemary, dab dry and pluck the needles from the stalks. Peel garlic and cut into small pieces. Chop or mortar 1 tbsp. oil, peppercorns, fennel seeds, garlic and 1 tsp. salt together until a paste is formed.

2. 2

   Wash the meat, dab dry and rub with the paste. Place the meat on the grid of the oven, slide a fat pan underneath and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes, remove from the oven and let it cool down (Alternatively, sear the meat on the hot grill, then cook indirectly and with the lid closed for 45-60 minutes). Cook the beans in boiling salted water for approx. 7 minutes until al dente, remove and rinse in cold water. Peel potatoes, cut them in half depending on their size and cut them crosswise into thin slices. Cook the potato slices in boiling salted water for about 5 minutes until al dente, take them out, rinse with cold water and drain. Rinse white beans in a sieve. Mix lemon juice and stock, season with salt, pepper and sugar, fold in 2 tablespoons of oil. Mix potatoes, green and white beans with the sauce. Wash and drain the salad leaves. Cut the roast into thin slices. Cut the rolls in half.

3. 3

   Rinse white beans in a sieve. Mix lemon juice and stock, season with salt, pepper and sugar, fold in 2 tablespoons of oil. Mix potatoes, green and white beans with the sauce. Wash and drain the salad leaves. Cut the roast into thin slices. Cut the rolls in half. Spread the lower halves with remoulade, cover with salad and 2 slices of roast. Place the upper halves of the rolls on top and arrange. Wash the coriander, dab dry, remove the leaves except for a little garnish, pluck from the stalks and chop. Stir the coriander into the salad, season to taste with salt, pepper and sugar. Arrange in bowls and sprinkle with coriander

4. 4

   Spread the lower halves with remoulade, cover with salad and 2 slices of roast. Place the upper halves of the rolls on top and arrange. Wash the coriander, dab dry, remove the leaves except for a little garnish, pluck from the stalks and chop. Stir the coriander into the salad, season to taste with salt, pepper and sugar. Arrange in bowls and sprinkle with coriander

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
840 kcal

CARBS
65 g

FATS
42 g

PROTEINS
48 g