Thai salad with minced meat & lemongrass

Name: Thai salad with minced meat & lemongrass
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 stick of lemongrass; 1/2 TEASPOON Vegetable broth; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp chili powder, sugar; 1 Garlic clove; 1 red chilli pepper; 1 collar Spring onions; 400 g mixed mince; 2 TABLESPOONS oil, salt, pepper; 1/2 (approx. 500 g) fresh pineapple; 1 small lettuce; 1/2 bunch Parsley; 2 TABLESPOONS roasted peanuts

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 stick of lemongrass
1/2 TEASPOON Vegetable broth
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp chili powder, sugar
1 Garlic clove
1 red chilli pepper
1 collar Spring onions
400 g mixed mince
2 TABLESPOONS oil, salt, pepper
1/2 (approx. 500 g) fresh pineapple
1 small lettuce
1/2 bunch Parsley
2 TABLESPOONS roasted peanuts

Directions

1
Cleaning lemongrass. Put the soft inside aside, cut the rest into pieces and simmer with 1/8 l water and broth for about 5 minutes. Season with vinegar, 1 pinch of chilli powder and 1 pinch of sugar
2
Peel the garlic. Finely chop with the rest of the lemon grass. Clean, wash and cut the chilli and onions into rings
3
Fry the minced meat in hot oil until crumbly. Fry the garlic, chilli and lemongrass briefly. Remove and season with salt and pepper. Add spring onions. Sieve the marinade and add. Mix everything and let it cool down
4
Clean, peel and chop the pineapple. Clean, wash, drain and pluck the salad into pieces. Wash and chop parsley. Chop the nuts. Mix everything with the chopped nuts
5
Drink: mineral water