Thai salad with minced meat and pineapple

Name: Thai salad with minced meat and pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 stick of lemongrass; 1/2 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Chilli powder; 7-10 Tbsp demerara sugar; 1 Garlic clove; 1 red chilli pepper; 0?$? Spring onions; 1 (500 g) Cup of fresh pineapple slices or 1/2 pineapple; 1 (150 g) Bag lettuce hearts; 2 TABLESPOONS Oil; 400 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley; 2 TABLESPOONS roasted peanuts

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 stick of lemongrass
1/2 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Chilli powder
7-10 Tbsp demerara sugar
1 Garlic clove
1 red chilli pepper
0?$? Spring onions
1 (500 g) Cup of fresh pineapple slices or 1/2 pineapple
1 (150 g) Bag lettuce hearts
2 TABLESPOONS Oil
400 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Parsley
2 TABLESPOONS roasted peanuts

Directions

1
Remove the outer leaves from the lemon grass. Chop the inside very finely. Simmer half with 1/8 l water and stock for about 5 minutes. Season with vinegar, 1 pinch of chilli and 1 pinch of sugar.
2
Peel and chop the garlic. Remove seeds from chillies, wash and cut into rings. Onions clean, wash, cut into rings. Cut pineapple into pieces, if necessary clean and peel before and remove the stalk.
3
Divide lettuce into leaves, wash and spin dry.
4
Heat the oil in a pan. Fry the minced meat in it until crumbly. Fry the garlic, chilli and the rest of the lemongrass. Season with salt and pepper. Sieve the marinade and pour on. Fold in onions.
5
Wash the parsley and chop finely. Chop the nuts coarsely. Mix both with pineapple and chopped nuts. Fold in lettuce. Thin flat bread tastes good with it.