string beans and chick peas in tomato sauce with lamb salmon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely chop the shallot and garlic. Wash the cucumber, dab dry and cut in half lengthwise. Remove seeds from cucumber halves and grate coarsely. Mix yoghurt, cucumber, shallot and garlic. Season to taste with salt and pepper. Keep cold

2. 2

   Wash the sliced beans, drain well and clean. Cut the beans diagonally into pieces. Peel onion and chop roughly. Heat 2 tbsp. olive oil in a pot, fry onions in it. Add beans, steam for about 1 minute and deglaze with broth. Season with salt and pepper, bring to the boil and simmer covered for about 8 minutes

3. 3

   Wash the tomatoes, drain and cut in half. Wash the sage, shake dry and pluck the leaves. Heat 2 tablespoons of olive oil in a large frying pan and sauté 2/3 of the sage in it. Place the canned tomatoes in a sieve and collect the juice. Coarsely chop the tomatoes and add them to the pan with the tomato juice. Add chick peas, season with salt and pepper and bring to the boil. Simmer for about 3 minutes

4. 4

   Wash the lamb salmon and dab dry. Heat 2 tablespoons of olive oil in a frying pan, fry the lamb salmon for 4-5 minutes, turning them over, adding the remaining sage and frying them at the end. Season meat with salt and pepper, place in an ovenproof dish and bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 8 minutes. Dissolve the meat with approx. 100 ml water, bring to the boil and pour into the tomato sauce.

5. 5

   Add the beans with the cooking liquid to the tomato sauce, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. Cut lamb salmon into slices and arrange on plates with the beans and tomato vegetables. Serve with tzatsiki and possibly some bread

Nutrition Facts

KCAL
490 kcal

CARBS
28 g

FATS
25 g

PROTEINS
36 g