Tomato and cucumber salad

Name: Tomato and cucumber salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 giant cucumber; 2 red onions; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 5 TABLESPOONS Oil; 250 g Tomatoes; 200 g Rocket salad; 500 g Pork neck; 7-10 Tbsp Rose hot peppers; 150 g Sheep's cheese; 200 g Skimmed milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 giant cucumber
2 red onions
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
5 TABLESPOONS Oil
250 g Tomatoes
200 g Rocket salad
500 g Pork neck
7-10 Tbsp Rose hot peppers
150 g Sheep's cheese
200 g Skimmed milk yoghurt
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and mint

Directions

1
Wash the cucumber and cut into very fine slices. Peel onions, cut into rings. Season vinegar with salt, pepper and sugar. Add 1 tablespoon of water and 3 tablespoons of oil. Pour over the prepared cucumber and onions. Clean, wash and slice the tomatoes.
2
Fold into the salad and leave to stand for a short time. Clean, wash and drain the arugula as well. Possibly cut a little smaller. Wash the meat, dab dry, cut into large cubes and put on skewers. Heat the remaining oil in a pan. Fry the skewers for 12-15 minutes while turning. Season with salt and paprika. For the sauce, dice the feta cheese. Mix yoghurt with half of the cheese cubes. Season with salt, pepper and lemon juice. Arrange rocket and marinated salad on plates. Arrange skewers with some sauce on top.
3
Season with salt and paprika. For the sauce, dice the feta cheese. Mix yoghurt with half of the cheese cubes. Season with salt, pepper and lemon juice. Arrange rocket and marinated salad on plates. Arrange skewers with some sauce on top. Sprinkle with the rest of the cheese. Serve garnished with lemon and mint